Key Roles & Responsibilities

1. Food Preparation: Prepare South Indian dishes such as idli, dosa, pongal, vada, upma, sambar, rasam, chutneys, kurma, biryani, and traditional meals.

2. Menu Execution: Follow the approved menu, standard recipes, portion sizes, and preparation methods.

3. Quality Control: Maintain consistent taste, aroma, texture, freshness, and presentation of all dishes.

4. Kitchen Hygiene: Maintain personal hygiene, cleanliness of workstations, cooking equipment, utensils, and kitchen premises.

5. Food Safety: Follow proper food storage, temperature control, FIFO/FEFO methods, and safe food-handling practices.

6. Ingredient Management: Check the quality and freshness of vegetables, spices, rice, lentils, and other raw materials before use.

7. Cost Control: Minimize food wastage, control portion sizes, and use ingredients efficiently.

8. Kitchen Operations: Ensure timely preparation and service during breakfast, lunch, dinner, and buffet operations.

9. Equipment Handling: Operate and maintain kitchen equipment such as dosa tawas, steamers, grinders, wet grinders, and cooking ranges safely.

10. Team Coordination: Coordinate with the Head Chef, Sous Chef, kitchen helpers, stewards, and service staff to ensure smooth kitchen operations.

11. Stock Management:



Inform the Head Chef or Store Department about stock shortages, daily requirements, and damaged or spoiled ingredients.

12. Recipe Standardization: Maintain standardized recipes and ensure consistency in traditional South Indian preparations.

13. Guest Satisfaction: Prepare food according to guest preferences and approved special dietary requests.

14. Safety Compliance: Follow fire safety procedures, equipment safety guidelines, and hotel kitchen operating standards.

15. Reporting: Report kitchen maintenance issues, food quality concerns, wastage, and operational problems to the immediate supervisor.

Required Skills

- Good knowledge of traditional South Indian cuisine.
- Ability to prepare breakfast, main-course dishes, gravies, and accompaniments.
- Knowledge of food hygiene and safety standards.
- Time management and multitasking skills.
- Teamwork and communication skills.
- Knowledge of portion control and food cost management.
- Ability to work in shifts, including weekends and holidays.

Pay: ₹25,000.00 - ₹30,000.00 per month

Advantages:

- Flexible schedule
- Food provided
- Provident Fund

Work Location: In person

📌 south indian chef (Madurai)
🏢 Hotel jcresidency madurai
📍 Madurai