Tips: Provide a summary of the role, what success in the position looks like, and how this role fits into the organization overall.

Responsibilities

1. Menu Planning: Develop menus for the restaurant or catering service based on the traditional South Indian cuisine, taking into consideration customer preferences, dietary restrictions, and seasonal availability of ingredients.

2. Food Preparation: Veg & Non Veg Prepare and cook a variety of dishes such as dosas, idlis, vadas, sambar, Rasam chutneys, and non veg biryanis, chickent, mutton & fish snacks - curries using traditional South Indian recipes and techniques.

3. A South Indian Chef should also have knowledge of Non-Veg cuisine preparation and familiarity with Hyderabadi cuisine would be an added advantage. Non-vegetarian dishes are an integral part of South Indian cuisine and a chef who can prepare them well will be highly valued by customers. Hyderabadi cuisine, which is a fusion of Mughlai and South Indian flavours, is also very popular in many parts of India and around the world. So, having knowledge and experience in Hyderabadi cuisine would be beneficial for a South Indian Chef to expand their culinary skills and offer a wider variety of dishes to customers.

4. Ingredient Sourcing: Source and select high-quality ingredients such as rice, lentils, spices, and vegetables to ensure the authenticity and quality of the dishes.

5. Kitchen Management: Oversee the day-to-day operations of the kitchen, including food preparation, inventory management, equipment maintenance, and cleanliness.

6. Training and Supervision: Train and supervise other kitchen staff to ensure that all dishes are prepared according to the traditional South Indian recipes and techniques.

7. Customer Service: Interact with customers to answer questions about the menu, suggest dishes, and ensure that all dietary restrictions and preferences are met.

8. Health and Safety: Ensure that all kitchen operations comply with health and safety regulations, including proper food handling, storage, and preparation.

Qualifications

Degree / Diploma in Hotel Management

Experience: 3 to 5 years

At least 1 year of working experience in Good Reputed restaurant

Mandatory Exp in Veg & Non Cuisine –

Excellent Presenting / Platting skills.

Excellent Communication Skills - Good English spoken