South Indian Cook

Role TitleSouth Indian Chef – Rice Bowl Specialist (Andhra Focus)

LocationMumbai (Cloud Kitchen Setup)

About the KitchenWe are launching a South Indian rice bowl cloud kitchen, focused on authentic, home-style flavours from Andhra Pradesh, Karnataka, Tamil Nadu and Kerala, with a strong Andhra influence.

Our menu includes Pulihora, Rasam Rice (Pepper & Tomato), Pappu Rice (Tomato & Gongura), Gongura Rice, Ghee Podi Rice, Curd Rice (enhanced tadka), Bisibele Bath, Chitranna, Ven Pongal, Coconut Rice and Vangi Bath.

This is a production-focused role, requiring consistency, speed, hygiene, and authenticity — not hotel plating.

Key Responsibilities1.

Food Preparation & ExecutionPrepare and batch-cook South Indian rice dishes daily, ensuring consistent taste, texture and spice levels.

• Execute Andhra-style podis, rasams, pappu, pachadis, temperings (tadka) accurately.
• Handle high-volume rice cooking (short-grain & medium-grain rice) suitable for cloud kitchen delivery.
• Ensure dishes hold well for delivery (no sogginess, proper ghee/rasam separation if required).

Recipe Standardisation

Follow and help refine standardised recipes (SOPs) for all menu items.

• Maintain exact measurements for podis, rasam bases, dal, gongura, temperings and chutneys.
• Support scaling of recipes from home-style to batch production.

Kitchen Operations

Manage daily prep plans (rice batches, rasam bases, podi grinding schedules).

• Ensure proper storage, FIFO, shelf-life management for cooked and semi-cooked items.
• Coordinate with packing staff to ensure correct portioning (300g / 500g / 1kg).

Quality, Hygiene & Safety

Maintain high hygiene standards as per FSSAI guidelines.

• Ensure clean oil usage, controlled ghee usage, and proper temperature control.
• Keep kitchen clean, organised and audit-ready.

Ingredient Management

Understand sourcing of South Indian ingredients (gongura, curry leaves, red chillies, dals, rice varieties).

• Reduce wastage through efficient batch planning.
• Assist in maintaining ingredient consistency despite local market variations.

Required Skills & Experience

Must-Have3–6+ years experience cooking South Indian food (Andhra preferred).

• Strong hands-on experience with:
• Rasam (pepper, tomato, tamarind)
• Pappu (toor/moong dal)
• Podis (kandi podi, curry leaf podi, sesame podi)
• Gongura preparations
• Comfortable working in a cloud kitchen / central kitchen / QSR environment.
• Ability to cook large batches consistently.
• Good to HaveExperience in food delivery kitchens (Swiggy / Zomato brands).
• Basic understanding of food costing and portion control.
• Ability to train junior helpers.

Working Style

We’re Looking ForPractical, disciplined, and process-driven.

• Understands “homely taste” over excessive oil or masala.
• Can work independently and take ownership of the kitchen.
• Calm under pressure during peak order hours.

Shift & Compensation

• Full-time role
• 6 days/week
• Salary: ₹25,000 – ₹35,000 per month (depending on experience and trial performance)
• Growth opportunity as Head Chef / Kitchen Lead as the brand scales.

Trial RequirementShortlisted candidates will be required to cook 2–3 dishes from the menu (Pulihora, Rasam Rice, Pappu Rice) to assess taste, consistency and hygiene.