ABOUT ANURAM SPICY VENUE

Anuram Spicy Venue is an 100 cover South Indian multicuisine family restaurant opening shortly in JP Nagar, Bengaluru. Our kitchen is rooted in

Andhra, Telangana and Karnataka home cooking — the food people remember from their mother's kitchen —

executed to restaurant standards of consistency.

This is a founding kitchen role. The menu is built. The equipment is being installed. What we need now is the person who runs it.

THE ROLE: HEAD CHEF

You own the pass. Every plate that leaves this kitchen is yours — flow, quality and taste.

WHAT YOU WILL OWN

- The pass and the gravy/curry range. You expedite every ticket and you taste before it goes out.
- A brigade of 8: three CDPs (tandoor; biryani and rice; starters and kadai), two commis, two helpers. You lead them; you also cook.
- Ticket flow and timing across a 720 sq ft straight cook line serving 80 covers, plus

Swiggy and Zomato.
- Daily consistency: same taste, same portion,

same plate, every service.
- Mise-en-place discipline, batch planning to actual sales, and wastage control.
- Indent and receiving — you set the quality standard for mutton, chicken, produce and masalas, and you reject what doesn't meet it.
- Documenting every recipe in written gram weights and batch cards. This is part of the job, not an addition to it.
- Kitchen hygiene, FSSAI compliance and temperature logs.

THE FOOD YOU WILL COOK




- Biryanis — kacchi-style mutton dum biryani is our signature dish; chicken dum biryani; vegetable biryani
- Bagara and country curries — natukodi, mutton country curry, regional gravies
- Charcoal-grilled kababs — leg-meat kababs on double marinade, tandoor breads
- Thalis on banana leaf — veg and non-veg, built to a fixed component spec
- Premium regional starters — pesarattu bites,

coastal mirchi bajji, dibba rotti
- Hero soups served in brass and copper, plus curries, rice, breads and desserts
- Selected dishes finished tableside. Presentation is part of the standard.

WHAT WE REQUIRE

- 8+ years in skilled kitchens, with 3+ years at CDP level or above
- Proven Andhra, Telangana, Hyderabadi or coastal

South Indian experience

- Independent command of kacchi-style dum biryani
- Charcoal and tandoor competence
- Willingness to cook to documented gram weights and to weigh portions. Consistency here is non-negotiable.
- Ability to lead, train and hold a young brigade to standard without shouting
- Working Telugu, Kannada or Hindi on the line

WHAT WE DO NOT REQUIRE
- Bringing your own team. We hire every position individually, including yours.

HOW WE HIRE

- Application and a short note on how you cook your dum biryani
- Kitchen conversation
- Paid half-day trial cook — three dishes of our choosing
- Offer

No exceptions to the trial, for anyone.

Salary will be discussed during interview process.

Accomadaton and Food provided.

Bonus Schemes available as per mothly targets.

📌 Head South indian Chef (Bengaluru)
🏢 Anuram Spicy venue
📍 Bengaluru