South Indian Cook

Job Title: Head Chef / Kitchen Captain (South Indian Specialist)​Position Overview​We are seeking a seasoned Kitchen Captain to take full ownership of our South Indian kitchen operations. You will be responsible for end-to-end management, from the "batter to the plate." The ideal candidate is a culinary expert in diverse South Indian traditions (Tamil, Kerala, Karnataka, and Andhra) who can lead a team, maintain strict quality standards, and ensure the kitchen runs like a well-oiled machine.

​Core Responsibilities​

1. Culinary Excellence & Quality Control

• ​Menu Mastery: Execute and oversee the preparation of authentic South Indian dishes, including Dosas, Idlis, Vadas, Biryanis, and specialized curries (Chettinad, Malabar, etc.).
• ​The "Mother Batter": Supervise the daily grinding and fermentation process for idli/dosa batters to ensure perfect consistency and sourness levels.
• ​Standardization: Create and enforce Standard Operating Procedures (SOPs) for recipes to ensure the taste is identical whether it's 10:00 AM or 10:00 PM.
• ​Tasting & Approval: Conduct daily tastings of all gravies, chutneys, and sambar before service begins.

​2. Kitchen Leadership & "Captaincy"

• ​Workflow Management: Act as the "Expeditor" during peak hours, managing the flow of orders and ensuring ticket times are met without compromising quality.
• ​Team Training: Mentor and train junior cooks (Commis) and utility staff on South Indian cooking techniques and kitchen safety.
• ​Duty Roster: Manage staff shifts, breaks, and stations (Dosa station, Curry station, Prep station) to ensure maximum efficiency.

​3. End-to-End Operations

• ​Inventory & Sourcing: Manage stock levels of specialty ingredients (e.g., curry leaves, specific chilies, tamarind, rice varieties). Place orders with suppliers and minimize wastage.
• ​Cost Control: Monitor food portions and kitchen waste to maintain healthy food cost margins.
• ​Hygiene & Compliance: Ensure the kitchen meets all health and safety regulations. Maintain a "Clean-as-you-go" policy across all stations.
• ​Required Skills & Qualifications​Experience: Minimum 7–10 years of experience in South Indian cuisine, with at least 3 years in a leadership/supervisory role.
• ​Technical Knowledge: Deep understanding of traditional stone grinding, tempering (tadka) techniques, and the nuances of South Indian spices.
• ​Leadership: Ability to command respect and maintain discipline in a high-temperature, fast-paced environment.
• ​Communication: Ability to communicate clearly with both the kitchen team and front-of-house staff.
• ​Key Performance Indicators (KPIs)
• ​Consistency: Zero variation in the flavor profile of "Signature" items.
• ​Speed: Average order turnaround time (TAT) during rush hours.
• ​Wastage: Keeping monthly food waste below a 5% threshold.
• ​Cleanliness: Maintaining a 5-star standard for kitchen hygiene.