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 recent 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