Experience: 3–5 years in a hotel, resort, restaurant, or hospitality setup
- 3–5 years of experience as a Chef/Cook in South and North Indian cuisine.
- Solid knowledge of Indian cooking techniques, ingredients, and spices.
- Ability to independently manage day-to-day kitchen operations.
- Good understanding of food hygiene and safety standards.
- Ability to manage kitchen stock and minimize wastage.
- Good communication and teamwork skills.
- Experience in a hotel, resort, homestay, or restaurant is preferred.
- Willingness to work in Coorg.