Roles & Responsibilities
Responsibilities:
1.Menu Planning: Develop innovative and authentic South Indian cuisine menus, incorporating traditional dishes and modern interpretations.
2.Cooking: Expertly prepare a variety of South Indian dishes, including dosas, idili,Appam, sambar, rasam, vadas, and regional specialties like Chettinad cuisine, Kerala cuisine, etc.
3.Ingredient Sourcing: Ensure the procurement of high-quality, fresh ingredients, spices, and condiments essential for South Indian cuisine.
4.Food Safety: Adhere to strict food safety and sanitation standards to maintain a clean and hygienic kitchen environment.
5.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.
6.Training: Train kitchen staff in traditional South Indian cooking techniques, recipes, and presentation standards.
7.Creativity: Continuously innovate and experiment with flavors, textures, and presentation styles to elevate the dining experience and keep the menu fresh and exciting.
8.Collaboration: Coordinate with restaurant management and other culinary team members to develop seasonal specials, promotions, and themed events centered around South Indian cuisine.
9.Quality Control: Monitor food quality and presentation to uphold the restaurant's standards and exceed guest expectations.
10.Customer Interaction: Interact with customers to understand their preferences, dietary restrictions, and feedback, ensuring a personalized dining experience.
11.Cost Management: Control food and labor costs through efficient portioning, inventory management, and waste reduction strategies while maintaining food quality.
12.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.Health and Safety: Knowledge of food safety regulations and best practices to ensure the health and safety of both guests and staff
