Job Descriptions
1. Menu Planning: Develop innovative and authentic South Indian cuisine menus, incorporating traditional dishes and modern interpretations.
2. Cooking: Expertly prepare a variety of Indian (North and Southern Cuisine) dishes, including dosas, idlis, sambar, rasam, vadas, and regional specialties like Chettinad cuisine, Kerala cuisine, etc.
3. On top of that we would like 5 year experience in Indian western and kebabs
4. Ingredient Sourcing: Ensure the procurement of high-quality, fresh ingredients, spices, and condiments essential for South Indian cuisine.
5. Food Safety: Adhere to strict food safety and sanitation standards to maintain a clean and hygienic kitchen environment.
6. Team Leadership: Provide guidance and supervision to kitchen staff, including sous chefs, cooks, and kitchen assistants, to ensure efficient operations and high-quality food production.
7. Training: Train kitchen staff in traditional South Indian cooking techniques, recipes, and presentation standards.
8. Creativity: Continuously innovate and experiment with flavors, textures, and presentation styles to elevate the dining experience and keep the menu fresh and exciting.
9. Collaboration: Coordinate with restaurant management and other culinary team members to develop seasonal specials, promotions, and themed events centered around South Indian cuisine.
10. Quality Control: Monitor food quality and presentation to uphold the restaurant's standards and exceed guest expectations.
11. Customer Interaction: Interact with customers to understand their preferences, dietary restrictions, and feedback, ensuring a personalized dining experience.
12. Cost Management: Control food and labor costs through efficient portioning, inventory management, and waste reduction strategies while maintaining food quality.
13. Cultural Awareness: Stay informed about the latest trends, traditions, and regional variations in South Indian cuisine to maintain authenticity and relevance.
Requirements:
1. Experience: Proven experience as a chef specializing in South Indian cuisine, with a minimum of 5 years in a similar role.
2. Expertise: Proficiency in traditional South Indian cooking techniques, spices, and flavors.
3. Creativity: Ability to innovate and adapt traditional recipes to create unique dishes while maintaining authenticity.
4. Leadership Skills: Strong leadership and communication skills to effectively manage kitchen staff and collaborate with other team members.
5. Time Management: Excellent organizational and time-management skills to handle multiple tasks and meet deadlines in a fast-paced environment.
6. Flexibility: Willingness to work evenings, weekends, and holidays as required in the hospitality industry.
7. Passion: A genuine passion for South Indian cuisine and a dedication to delivering exceptional dining experiences to guests.
8. Cultural Sensitivity: Respect for the cultural significance and traditions associated with Indian cuisine.
9. Health and Safety: Knowledge of food safety regulations and best practices to ensure the health and safety of both guests and staff.
