Job Description - South Indian Vegetarian ChefPosition

South Indian Vegetarian Chef

Department

Kitchen Operations

Employment Type

Full-Time

Reporting To

Head Chef / Restaurant Manager

Job Summary

Key Responsibilities

- Prepare authentic South Indian vegetarian dishes including:

- Dosa

- Idli

- Vada

- Uttapam

- Pongal

- Upma

- Poori

- Appam

- Puttu

- Sambar

- Rasam

- Chutneys

- South Indian Meals

- Variety Rice

- Regional Specialties

- Ensure consistency in taste, quality, portion size, and presentation.

- Prepare fresh batters, spice blends, chutneys, and gravies according to standard recipes.

- Maintain cleanliness and hygiene in accordance with food safety regulations.

- Ensure proper storage of ingredients and minimize food wastage.

- Monitor inventory and communicate stock requirements.

- Inspect ingredients for freshness and quality before use.

- Coordinate with the kitchen team for smooth food preparation and timely service.

- Maintain all kitchen equipment and report maintenance issues.

- Assist in menu planning and the development of new South Indian vegetarian dishes.

- Follow all company SOPs and food safety standards.

- Support junior kitchen staff by providing training and guidance when required.

Required Skills :

- Strong expertise in authentic South Indian vegetarian cuisine.
- Excellent knowledge of batter fermentation and traditional cooking techniques.




- Ability to prepare food in large quantities while maintaining consistency.
- Knowledge of food safety, hygiene, and sanitation practices.
- Time management and multitasking skills.
- Ability to work under pressure during peak service hours.
- Teamwork and communication skills.
- Attention to detail and commitment to quality.

Qualifications

- Diploma or Certification in Culinary Arts (preferred).
- FSSAI food safety knowledge is an added advantage.
- Formal culinary training is preferred but not mandatory with relevant experience.

Experience

- Minimum 3-5 years of experience as a South Indian Vegetarian Chef in a restaurant, hotel, café, or catering establishment.
- Experience handling high-volume kitchen operations is preferred.

Working Conditions

- Adaptable shifts, including weekends and holidays.
- Ability to stand for extended periods.
- Ability to lift kitchen supplies and ingredients as required.

Performance Indicators (KPIs)

- Consistency in food quality and taste.
- Customer satisfaction.
- Kitchen hygiene compliance.
- Food cost and wastage control.
- Timely order preparation.
- Inventory management efficiency.

Benefits

- Competitive salary.
- Performance incentives (where applicable).
- Staff meals.
- Paid leave as per company policy.
- Career growth opportunities.
- Professional training and skill development.

Benefits :

- Food provided
- Paid time off

Work Location: In person

📌 South Indian Chef (Nemom)
🏢 WAW DOSA
📍 Nemom