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 solid practical cooking experience may also be considered.
Positive 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