- Prepare and cook authentic South Indian dishes including dosa, idli, vada, sambar, rasam, chutneys, and regional specialties.
- Maintain consistent taste, quality, presentation, and portion standards as per hotel SOPs.
- Plan daily food preparation and ensure all ingredients are available and properly stored.
- Handle kitchen equipment safely and maintain cleanliness and hygiene at all times.
- Ensure compliance with food safety, sanitation, and HACCP standards.
- Monitor food quality and freshness of raw materials before and during preparation.
- Minimize food wastage through proper portion control, storage, and production planning.
- Coordinate with the Sous Chef, Executive Chef, and other kitchen sections for smooth operations.




- Train and guide Commis Chefs and kitchen helpers in South Indian cooking techniques and hygiene practices.
- Assist in menu planning and suggest current South Indian dishes based on guest preferences and hotel requirements.
- Maintain proper inventory levels and coordinate with the stores/purchasing team for required ingredients.
- Ensure timely preparation and service of food during breakfast, lunch, dinner, buffet, and special events.

Pay: ₹35,000.00 - ₹45,000.00 per month

Work Location: In person

📌 South Indian Chef (Mangalore)
🏢 Artha Hospitality
📍 Mangalore