We are looking for an experienced and highly skilled South Indian Head Chef who is also an outstanding, hands-on Dosa Master.

This is not a desk-based or supervisory-only position. The successful candidate must personally lead the dosa station during busy services while taking responsibility for the quality, consistency and day-to-day management of the complete kitchen.

A higher salary may be considered for an exceptional candidate following a successful practical trial.

Food and suitable shared accommodation provided.

Key responsibilities

- Personally prepare and serve consistently excellent dosas during live service
- Produce crisp and uniform plain dosa, masala dosa, Mysore dosa, rava dosa, set dosa, uttapam and speciality dosas
- Prepare and standardise dosa and idli batter, including soaking, grinding, fermentation and storage
- Maintain consistency despite seasonal and temperature changes
- Prepare authentic sambhar, chutneys, podi, potato masala and accompanying dishes
- Demonstrate strong knowledge of idli, vada, upma, pongal and other South Indian breakfast and meal items
- Lead daily kitchen operations while remaining actively involved in preparation and service
- Plan menus and introduce attractive, commercially viable signature dishes
- Standardise recipes, portions, presentation and preparation procedures
- Control food costs, yields, wastage, ordering and stock rotation
- Prepare staff rosters and allocate kitchen duties effectively
- Train, supervise and motivate junior chefs and kitchen assistants
- Maintain strict standards of hygiene, food safety, cleanliness and allergen control
- Coordinate with restaurant management to improve sales, guest satisfaction and kitchen efficiency
- Take responsibility for food quality, service speed and consistency on every shift





Candidate requirements

- Minimum 3 years’ practical experience in South Indian cuisine
- At least 1 years’ experience as a senior chef, kitchen supervisor or head chef
- Excellent hands-on dosa-making ability in a busy restaurant environment
- Strong knowledge of batter preparation and fermentation is essential
- Ability to manage a kitchen team without stepping away from practical cooking
- Positive understanding of food costing, inventory, portion control and wastage
- Disciplined, reliable and calm under pressure
- Willingness to relocate to Ravet, Pune
- Hotel-management qualifications are welcome, but proven practical skill and leadership are more important

We offer a stable position with a growing hospitality group operating in India and the United Kingdom. Exceptional long-term performers may be considered for future career opportunities within the group, subject to performance, business requirements, immigration rules and individual eligibility. No overseas employment, placement or sponsorship is promised as part of this position.

Selection process

Shortlisted candidates will complete an interview and practical cooking trial. The trial will assess dosa-making, batter knowledge, sambhar and chutney preparation, service speed, consistency, hygiene and kitchen-management ability. Previous employment and references will be verified.

To apply, please send:

- Your CV
- Current and expected salary
- Current location
- Notice period
- Photographs or videos of your work
- Details of the South Indian dishes you can prepare
- Size of the kitchen team you have previously managed

Contact: HR Thilana or (phone hidden) - whatsapp messages only (No calls)
Email: [email protected]

Pay: ₹25,000.00 - ₹35,000.00 per month

Benefits:

- Food provided

Work Location: In person

📌 Hands-on Dosa Master with Head Chef responsibility (Baner)
🏢 Anu Caterers India
📍 Baner