Food Preparation &

- Menu Execution

- Authentic Dishes: Prepare traditional breakfast items (Idli, Dosa, Pongal, Upma, Vada, Appam) and main course dishes (Sambar, Rasam, Kootu, Poriyal, Kuzhambu, Kurma, Regional Rice Varieties, and Chutneys).

- Quality &
- Consistency:

Maintain strict standards for taste, portion control, presentation, and batter fermentation levels.

- Buffet &

- À la Carte Readiness:

Ensure timely setup for resort breakfast spreads, traditional lunches (such as a Sadhya for functions), and live counter cooking.

Kitchen &

- Inventory Management

- Mise en Place: Oversee daily prep work, including grinding, cutting, marinating, and spice blending.

- Stock &
- Inventory:

Monitor raw material freshness, track stock levels, report shortages to the Executive Chef or Manager, and minimize food wastage.

- Vendor Coordination:



Coordinate with suppliers to source fresh regional produce, leaves, and authentic spices.

Hygiene, Safety &

- Staff Guidance

- Kitchen Sanitation: Adhere to local and international food safety, hygiene, and HACCP standards for storage, labeling, and equipment cleaning.

- Staff Training: Guide and supervise commis chefs, kitchen helpers, and junior cooks in traditional South Indian techniques.

- Guest Interaction: Handle special dietary requests, cater to VIP preferences, and respond to feedback to improve the resort's dining experience.

Pay: ₹18,000.00 - ₹24,000.00 per month

Advantages

- Food provided

- Paid sick time

Work Location: In person

📌 South Indian Chef (Pollachi)
🏢 coco lagoon resort by Great Mount, Pollachi
📍 Pollachi