We are looking for an experienced and passionate South Indian Chef to lead our South Indian culinary section. In this role, you will be responsible for preparing authentic South Indian dishes, maintaining high standards of food quality and presentation, managing kitchen operations, and ensuring strict food safety and hygiene protocols. The ideal candidate has deep expertise in traditional South Indian spice blends, batter fermentation, and fast-paced high-volume kitchen prep.

Key Responsibilities
Authentic Menu Preparation: Prepare authentic traditional South Indian items, including various types of Dosas, Idlis, Vadas, Uttapams, Sambhar, Rasam, Biryanis, and specialized South Indian curries/thalis.
Batter & Spice Preparation: Oversee proper grinding, soaking, and fermentation processes for batters, as well as in-house spice mix (masala) preparations to ensure consistent flavor and texture.
Kitchen & Station Management: Maintain smooth operations at the South Indian hot line/tawa station during service peak hours, ensuring quick turnaround times without compromising quality.
Quality & Inventory Control: Inspect raw ingredients for freshness, monitor inventory levels, minimize kitchen waste, and coordinate with the storekeeper for timely reordering.




Hygiene & Safety Compliance: Enforce strict food safety, personal hygiene, and sanitation standards across the kitchen workspace, equipment, and storage areas.

Required Qualifications & Skills
Experience: 3+ years of experience working as a South Indian Chef or Line Cook in a reputed restaurant, hotel, or high-volume dining establishment.
Culinary Expertise: In-depth technical knowledge of authentic South Indian regional cuisines (Tamil, Kerala, Andhra/Telangana, and Karnataka styles) and live tawa/grill management.
Kitchen Operations: Solid understanding of batter fermentation techniques, portion control, menu planning, and food cost management.
Certifications (Preferred): Diploma/Degree in Hotel Management / Culinary Arts, or relevant food safety/hygiene certifications (e.g., FSSAI, ServSafe, or local equivalent).
Key Traits: Ability to work efficiently under pressure in a fast-paced environment, valuable team leadership skills, and high attention to consistency and taste.

Pay: ₹20,000.00 - ₹30,000.00 per month

Advantages:
Food provided
Provident Fund

Work Location: In person

📌 South Indian Chef : Restaurant Mumbai
🏢 Hotel New Narmada
📍 Mumbai