Roles & Responsibilities

- Prepare authentic South Indian breakfast, lunch, dinner, and speciality dishes.

- Prepare dishes such as Idli, Dosa, Vada, Sambar, Rasam, Poriyal, Kootu, Biryani, Meals, and other South Indian cuisines.

- Maintain consistent taste, quality, hygiene, and presentation.

- Plan daily food preparation according to requirements and expected guest volume.

- Manage kitchen staff and allocate daily cooking responsibilities.

- Monitor food ingredients, stock levels, wastage, and portion control.

- Ensure proper food storage and handling practices.

- Maintain cleanliness and hygiene standards in the kitchen.

- Ensure timely preparation and service of food.

- Coordinate with management and other kitchen staff regarding menu and food requirements.

- Maintain food quality and minimize unnecessary wastage.





- Assist in menu planning and development of recent South Indian dishes.

Qualification & Education

- Minimum 5 years of relevant experience as a South Indian Cuisine Chef.

- ITI / Diploma / Certificate in Hotel Management, Catering Technology, Culinary Arts, or Food Production preferred.

- Candidates with strong practical cooking experience may also be considered.

- Good knowledge of South Indian cuisine and traditional cooking methods.

- Knowledge of food safety, hygiene, and kitchen operations.

- Ability to manage kitchen activities independently.

- Good communication and teamwork skills.

- Male candidates preferred.

📌 Chef (Tiruchirappalli)
🏢 Pan Oleo Energy
📍 Tiruchirappalli