Job Title: Head Chef – South Indian Cuisine (Tamil Nadu Speciality)

We are looking for a passionate, creative, and experienced Sous Chef specializing in authentic South Indian cuisine, with strong expertise in Tamil Nadu dishes. The ideal candidate will be responsible for managing daily kitchen operations, maintaining food quality, developing innovative menu offerings, and leading the kitchen team to deliver authentic flavours with consistency and excellence.

The Sous Chef should have a deep understanding of traditional South Indian cooking techniques and the creativity to develop new South Indian dishes, fusion concepts, and seasonal specials while preserving the authenticity of regional flavours.

Key Responsibilities

- Plan, prepare, and execute authentic Tamil Nadu and South Indian specialties, including:
- Dosas and specialty dosas
- Idlis, vadas, pongal, upma, and mini tiffin varieties
- Sambar, rasam, kuzhambu, kootu, poriyal, aviyal, chutneys, and podis
- Traditional South Indian sweets and snacks
- Vegetarian meals, thalis, and regional delicacies
- Create and introduce new South Indian dishes, innovative recipes, and seasonal menu items to enhance the restaurant’s offerings while maintaining authentic taste and traditional cooking methods.
- Develop signature dishes that can differentiate the restaurant and improve customer experience.
- Ensure consistency in taste, quality, presentation, portion sizes, and food standards across all menu items.
- Manage daily kitchen operations and ensure smooth coordination during breakfast, lunch, and dinner service.
- Lead, train, mentor, and motivate junior chefs, cooks, and commis chefs to maintain high culinary standards.
- Monitor food preparation processes and ensure timely delivery of orders during peak hours.
- Oversee inventory management, ingredient sourcing, stock rotation, and freshness of raw materials.
- Control food costs, minimize wastage, and improve kitchen efficiency.
- Maintain strict hygiene,



food safety, and sanitation standards in compliance with UAE regulations.
- Work closely with the management team on menu planning, promotions, special events, and customer preferences.
- Assist in kitchen staff scheduling and ensure effective manpower utilization.
- Maintain a clean, organized, and disciplined kitchen setting.

Candidate Requirements

- Minimum 8 years of experience in South Indian cuisine, preferably with experience in reputed restaurants in Tamil Nadu.
- Proven experience as a Sous Chef / Senior Chef managing a South Indian kitchen team.
- Strong knowledge of authentic Tamil Nadu cooking techniques, ingredients, and flavours.
- Demonstrated ability to create new dishes and develop innovative South Indian menus.
- Experience in high-volume restaurant operations with strong quality control.
- Excellent leadership, communication, and team management skills.
- Good knowledge of food costing, inventory control, and kitchen operations.
- Strong understanding of food safety and hygiene practices.
- Ability to work under pressure while maintaining consistency and quality.
- Good communication skills in English. Knowledge of Tamil and Hindi will be an advantage.
- UAE/GCC restaurant experience is preferred but not mandatory.

What We Offer

- Competitive tax-free salary.
- Accommodation and transportation provided.
- Medical insurance.
- Annual leave and air ticket as per UAE Labour Law.
- Opportunity to work with a growing South Indian restaurant brand and contribute to menu innovation.

Job Type: Full-time

Pay: ₹100,000.00 - ₹125,000.00 per month

Benefits:

- Health insurance

Application Question(s):

- Salary non negotiable. If yes apply
- Job Location Dubai. If yes apply

Education:

- Bachelor's (Required)

Experience:

- South Indian Food: 10 years (Preferred)
- Tamil Nadu Style food Preparation: 10 years (Preferred)
- total work: 10 years (Preferred)
- Chef: 10 years (Required)

Language:

- Tamil, English and Hindi (Preferred)

Work Location: In person

📌 Head Chef (India)
🏢 Sangam Vegetarian Restaurant and Sweets LLC - Dubai
📍 India