South Indian Chef Job Opening in Kannur

We are committed to delivering an exceptional dining experience to our guests, showcasing the rich culinary heritage of South India. As part of our team, the South Indian Chef will play a pivotal role in crafting and presenting delicious and authentic South Indian dishes. Job Description: As a South Indian Chef, you will be responsible for leading the preparation and presentation of a diverse range of South Indian dishes, ensuring quality, taste, and authenticity. Your primary objective will be to uphold the culinary standards of the restaurant and delight our guests with flavorful and visually appealing South Indian cuisine. Key Responsibilities: Menu Development: Collaborate with the management team to design and develop a menu featuring a variety of South Indian dishes, including vegetarian and non-vegetarian options, traditional specialties, and innovative creations. Food Preparation: Prepare and cook a wide range of South Indian dishes, including dosas, idlis, vadas, sambars, rasams, chutneys, seafood curries, and biryanis, using authentic recipes, techniques, and spices. Ingredient Procurement: Source fresh and high-quality ingredients, spices, and condiments for South Indian cuisine, ensuring authenticity, flavor, and consistency in taste. Recipe Innovation: Experiment with flavors, textures, and presentations to create new and innovative South Indian dishes while honoring traditional cooking methods and flavor profiles. Kitchen Management: Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation, to maintain quality standards and ensure efficient workflow. Team Leadership: Lead and supervise kitchen staff, including cooks, assistants, and helpers, providing guidance, training, and support to ensure teamwork and productivity. Quality Control: Conduct regular inspections of food preparation areas, equipment, and ingredients to ensure compliance with hygiene, safety, and sanitation standards. Inventory Management: Monitor and manage inventory levels of kitchen supplies, ingredients, and spices, ordering stock as needed to maintain optimal levels and minimize wastage. Cost Management: Control food costs by implementing portion control measures, minimizing wastage, and optimizing the use of ingredients while maintaining quality and taste. Guest Satisfaction: Ensure that all South Indian dishes are prepared and presented according to guest preferences, dietary requirements, and quality expectations, striving to exceed guest satisfaction. Qualifications: Proven experience as a South Indian Chef or Dosa Master in a reputable restaurant or hotel. Extensive knowledge of South Indian cuisine, culinary techniques, and traditional recipes. Proficiency in cooking a variety of South Indian dishes, including dosas, idlis, vadas, chutneys, seafood curries, and biryanis. Creativity and innovation in recipe development, presentation, and flavor combinations. Leadership skills to manage kitchen staff, delegate tasks, and maintain a positive work environment. Strong organizational and time management skills to prioritize tasks and meet deadlines. Food safety and hygiene certification preferred. Minimum education requirement: Diploma or certification in culinary arts or related field. Benefits: Competitive salary based on experience and skills. Employee meal discounts and incentives. Opportunities for training and professional development. Friendly and supportive work environment with opportunities for career advancement. Potential for additional benefits such as health insurance and paid time off (depending on company policy).