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

Benefits

- 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)
🏢 Bhavani's Vista By Icon
📍 Hosur