Job Description: JSLP-3449 South Indian Chef – Hospitality Industry (Bangalore)
Location: Bangalore
Industry: Hospitality
Responsibilities may include but are not limited to, confirm your Job Descriptions with the Interviewer:
- Menu Development:
- Develop and refine a variety of South Indian dishes including appetizers, main courses, desserts, and accompaniments.
- Introduce seasonal and innovative dishes to keep the menu fresh and exciting.
- Food Preparation and Cooking:
- Prepare and cook dishes in accordance with the restaurant’s recipes and standards.
- Ensure that all food is prepared in a timely manner and meets the restaurant’s quality standards.
- Maintain consistency in taste, portion size, and presentation of all dishes.
- Kitchen Management:
- Oversee kitchen operations including food preparation, cooking, and plating.
- Maintain a clean, organized, and sanitary kitchen environment.
- Manage kitchen inventory and order supplies as needed.
- Ensure proper storage and handling of all food items.
- Team Collaboration:
- Work closely with other chefs and kitchen staff to coordinate orders and ensure timely service.
- Train and mentor junior kitchen staff in the preparation and cooking of South Indian dishes.
- Foster a positive and collaborative working environment.
- Quality Control:
- Monitor and ensure the quality and safety of food by adhering to health and safety standards.
- Conduct regular quality checks on ingredients and finished products.
Qualifications:
- Hotel management
- 1 year experience as a South Indian Chef or in a similar role within the culinary industry.
- Extensive knowledge of South Indian cuisine, ingredients, and cooking techniques.
- Ability to work under pressure and in a fast-paced environment.
- Excellent organizational and time management skills.
- Strong communication and leadership abilities.
Salary: Based on interview performance.