Contact: +91-XXXXXXXXXX
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 current 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

Perks:
Food provided
Health insurance

Work Location: In person

📌 South Indian Chef Tiruchirappalli
🏢 Jennys Hotel
📍 Tiruchirappalli