- Contact: (phone hidden)

- Prepare authentic South Indian breakfast, lunch, dinner, buffet and à la carte dishes.

- Handle daily mise-en-place and ensure all preparations are ready before service.

- Maintain consistent taste, quality, quantity, portion size and presentation.

- Supervise and guide Commis Chefs and other kitchen staff working in the South Indian section.

- Allocate daily work and monitor staff performance.

- Check the quality and freshness of raw materials before use.

- Follow standard recipes and ensure proper portion control.

- Monitor food production quantity and avoid overproduction and wastage.

- Ensure proper storage, labelling, temperature control and FIFO of food items.

- Maintain cleanliness, hygiene and sanitation of the workstation and equipment.

- Follow HACCP, food safety and hotel hygiene standards.

- Coordinate with the Sous Chef, Executive Chef and F&B; Service team regarding daily requirements, special orders and menu items.





- Assist in buffet setup, banquets and special functions whenever required.

- Monitor kitchen equipment and immediately report breakdowns or maintenance requirements.

- Maintain daily production, wastage, temperature and other required kitchen records.

- Assist in developing new dishes and improving existing recipes.

- Train junior kitchen staff in cooking methods, hygiene and standard procedures.

- Ensure proper grooming, discipline and qualified conduct of kitchen staff.

- Maintain smooth operation of the South Indian section during busy service periods.

- Perform any other duties assigned by the Executive Chef / Sous Chef.

Pay: ₹20,000.00 - ₹30,000.00 per month

Benefits

- Food provided

- Health insurance

Work Location: In person

📌 South Indian Chef (Tiruchirappalli)
🏢 JENNYS HOTEL
📍 Tiruchirappalli