We are looking for an experienced and skilled Head Chef specializing in South Indian vegetarian cuisine to lead our kitchen operations. The ideal candidate should have strong expertise in traditional South Indian dishes, kitchen management, staff supervision, food quality control, and maintaining hygiene standards.

Key Responsibilities

- Lead and manage the South Indian vegetarian kitchen.

- Prepare and supervise the preparation of idli, dosa, pongal, vada, upma, meals, biryani-style vegetarian rice dishes, sambar, rasam, chutneys, and other South Indian specialties.

- Develop and standardize recipes, portion sizes, and presentation.

- Plan daily food preparation according to expected customer demand.

- Manage kitchen staff, assign duties, and supervise their performance.

- Monitor food costs, ingredient usage, wastage, and inventory.

- Coordinate with suppliers and ensure the freshness and quality of ingredients.

- Maintain food safety, cleanliness, and hygiene standards.





- Ensure timely service and consistent food quality during peak hours.

- Train kitchen staff and introduce menu improvements where appropriate.

Requirements

- Minimum 5–8 years of experience in South Indian cooking, preferably in a reputed vegetarian restaurant or hotel.

- Previous experience as a Head Chef, Master Chef, or Senior South Indian Cook.

- Strong knowledge of traditional South Indian vegetarian cuisine.

- Experience managing a kitchen team and controlling food costs.

- Ability to maintain consistent taste, quality, and hygiene.

- Positive leadership, time-management, and organizational skills.

Salary and Benefits

- Salary: Negotiable, based on experience and skills.

- Food and accommodation: To be discussed during the interview.

- Opportunity to lead the kitchen of a new restaurant.

Pay: From ₹20,000.00 per month

Benefits

- Flexible schedule

- Food provided

Work Location: In person

📌 South Indian Kitchen Main Cook (Sengipatti)
🏢 Masiya Bhavan
📍 Sengipatti