Key Responsibilities
Food Preparation & Cooking: Prepare traditional South Indian breakfast, lunch, and dinner items—including idli, dosa, vada, pongal, upma, sambar, rasam, chutneys, avial, poriyal, and regional specialties from Tamil Nadu, Kerala, Karnataka, and Andhra/Telangana.
Section & Buffet Management: Oversee the tiffin, dosa, or curry section, ensure buffet counters are replenished on time, and maintain proper serving temperatures.
Mise en Place & Inventory: Manage daily prep work (batters, spice mixes, gravies, and fresh produce) and monitor stock levels to minimize food wastage.
Staff Supervision: Guide, train, and supervise junior staff such as Commis Chefs and kitchen helpers.
Hygiene & Safety: Uphold strict food safety, HACCP regulations, portion control, and kitchen sanitation standards.
Menu Collaboration: Work alongside the Sous Chef or Head Chef to plan menus,



daily specials, and standardized recipes.
Qualifications & Requirements
Experience: Typically 2 to 5 years of hands-on experience specializing in South Indian cuisine within hotels, resorts, or high-volume kitchens.
Education: A diploma or certificate in Culinary Arts or Hotel Management is preferred by many employers, though proven practical expertise is primary.
Skills: Deep knowledge of regional South Indian cooking techniques, spice blending, wet grinders, dosa tawas, and team leadership.

Pay: ₹30,000.00 - ₹35,000.00 per month

Advantages:
Adaptable schedule
Food provided
Paid sick time
Paid time off
Provident Fund

Work Location: In person

📌 South Indian Chef Commi 1, Dcdp, Cdp, Sr Cdp Hosur (India)
🏢 Bhavani's Vista By Icon
📍 India