Key Roles & Responsibilities
Food Preparation: Prepare South Indian dishes such as idli, dosa, pongal, vada, upma, sambar, rasam, chutneys, kurma, biryani, and traditional meals.
Menu Execution: Follow the approved menu, standard recipes, portion sizes, and preparation methods.
Quality Control: Maintain consistent taste, aroma, texture, freshness, and presentation of all dishes.
Kitchen Hygiene: Maintain personal hygiene, cleanliness of workstations, cooking equipment, utensils, and kitchen premises.
Food Safety: Follow proper food storage, temperature control, FIFO/FEFO methods, and protected food-handling practices.
Ingredient Management: Check the quality and freshness of vegetables, spices, rice, lentils, and other raw materials before use.
Cost Control: Minimize food wastage, control portion sizes, and use ingredients efficiently.
Kitchen Operations: Ensure timely preparation and service during breakfast, lunch, dinner, and buffet operations.
Equipment Handling: Operate and maintain kitchen equipment such as dosa tawas, steamers, grinders, wet grinders, and cooking ranges safely.
Team Coordination: Coordinate with the Head Chef, Sous Chef, kitchen helpers, stewards, and service staff to ensure smooth kitchen operations.
Stock Management:



Inform the Head Chef or Store Department about stock shortages, daily requirements, and damaged or spoiled ingredients.
Recipe Standardization: Maintain standardized recipes and ensure consistency in traditional South Indian preparations.
Guest Satisfaction: Prepare food according to guest preferences and approved special dietary requests.
Safety Compliance: Follow fire safety procedures, equipment safety guidelines, and hotel kitchen operating standards.
Reporting: Report kitchen maintenance issues, food quality concerns, wastage, and operational problems to the immediate supervisor.

Required Skills
Valuable 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

Perks:
Flexible schedule
Food provided
Provident Fund

Work Location: In person

📌 South Indian Chef Madurai (India)
🏢 Hotel jcresidency madurai
📍 India