Key Responsibilities
Prepare and present authentic South Indian cuisine to high culinary standards.
Manage mise-en-place, cooking, portioning, and presentation for the assigned section.
Maintain consistency in taste, quality, presentation, and portion control.
Ensure strict compliance with food hygiene, sanitation and kitchen safety standards.
Monitor ingredient quality, freshness, storage and minimize food wastage.
Coordinate with the Sous Chef and other kitchen sections for smooth service.
Assist in menu planning, recipe standardization and development of regional dishes.
Supervise and guide Commis Chefs and junior kitchen team members.
Maintain an organized, clean and efficient workstation.

Candidate Profile
Diploma / Degree in Hotel Management or Culinary Arts preferred.
2–4 years of relevant experience in South Indian cuisine.




Strong knowledge of traditional Kerala and South Indian cooking techniques.
Experience in a luxury hotel, resort, or fine-dining environment preferred.
Good knowledge of food safety and kitchen operations.
Strong teamwork, discipline, and ability to work in a fast-paced environment.
Passion for authentic South Indian cuisine and culinary excellence.

Employee Benefits
Accommodation provided
Prospect to work in a luxury hospitality setting
Qualified growth and career development opportunities

Pay: ₹30,000.00 - ₹35,000.00 per month

Benefits
Food provided
Health insurance
Provident Fund

Work Location: In person

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