South Indian Cook

Job Summary

We are looking for an experienced and passionate Head Chef with expertise in South Indian and North Indian cuisine to lead our kitchen operations. The ideal candidate will be responsible for maintaining exceptional food quality, creating and standardizing recipes, managing kitchen staff, controlling food costs, ensuring hygiene compliance, and delivering an outstanding dining experience while maintaining operational efficiency.

Key Responsibilities

• Lead and supervise all daily kitchen operations.
• Prepare and oversee authentic South Indian and North Indian dishes while maintaining consistency in taste, presentation, and quality.
• Develop, standardize, and update recipes, portion sizes, and cooking methods.
• Plan menus in coordination with management, including seasonal and promotional offerings.
• Train, mentor, and evaluate kitchen staff to improve productivity and culinary skills.
• Prepare duty rosters and allocate responsibilities among kitchen team members.
• Monitor food preparation to ensure adherence to restaurant standards.
• Maintain strict hygiene and food safety standards in accordance with FSSAI guidelines.
• Ensure proper storage, handling, and rotation of ingredients using FIFO principles.
• Control food costs by minimizing wastage and optimizing ingredient usage.
• Monitor inventory levels and coordinate with purchasing for timely procurement.
• Inspect the quality of raw materials and finished dishes before service.
• Coordinate with service staff to ensure smooth kitchen operations during peak hours.
• Handle customer feedback related to food quality and implement corrective actions when required.
• Maintain kitchen equipment and coordinate repairs or maintenance as needed.
• Ensure compliance with health, safety, and sanitation regulations.
• Introduce new dishes and improve existing menu items based on customer preferences and market trends.
• Maintain production records, stock reports, and kitchen documentation.