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.


  • 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.

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