We are looking for an experienced South Indian Chef with robust expertise in Karnataka and South Indian regional cuisine, particularly vegetarian food, to manage large-scale institutional catering operations. Key Responsibilities Plan and supervise production of 6,000-10,000 meals per day. Strong knowledge of Karnataka and South Indian vegetarian cuisine, including breakfast, lunch, snacks and regional specialties. Prepare and plan cyclic menus while maintaining variety, nutrition, quality and consistency. Handle bulk cooking, production planning, manpower allocation and kitchen administration. Standardize recipes, portion sizes and production processes. Manage food costing, yield, wastage and consumption control. Ensure food quality, taste, presentation,



hygiene and food-safety standards. Plan raw-material requirements and coordinate with stores/purchase teams. Manage kitchen teams effectively, including training, duty allocation, productivity and discipline. Maintain production records, reports and other kitchen documentation.

Pay: ₹60,000.00 - ₹65,000.00 per month

Perks:
Cell phone reimbursement
Commuter assistance
Versatile schedule
Food provided
Health insurance
Leave encashment
Life insurance
Provident Fund

Work Location: In person

📌 South Indian Chef Mysuru
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📍 Mysuru