EXECUTIVE CHEF

• Hiring and training kitchen staff on food handling or equipment safety • Creating and updating menus based on ingredient pricing and seasonality • Setting and maintaining standards for food quality and dish presentation • Managing ingredients or supplies inventory • Overseeing kitchen-related finances, including budget and food and labor costs • Training front-of-house (FOH) staff, such as food servers or bartenders, on menu and presentation detailS • Ensuring kitchen staff follow all regulations regarding health, food safety and sanitation proceduresEnsuring kitchen staff follow all regulations regarding health, food safety and sanitation procedures • Prepare traditional South Indian dishes such as dosa, idli, vada, sambar, rasam, pongal, biryani, meals, chutneys, and curries. • Prepare breakfast, lunch, dinner, and special menu items according to the restaurant's requirements. • Maintain consistent taste, quality, and portion sizes. • Manage food preparation and cooking efficiently during busy hours. • Ensure proper storage and handling of ingredients. • Maintain cleanliness and hygiene in the kitchen. • Monitor food stock and inform management about required ingredients. • Minimize food wastage and control ingredient usage. • Follow food safety and kitchen safety standards. • Work effectively with other kitchen staff. • Requirements: • Previous experience as a South Indian Chef or Cook. • Good knowledge of South Indian cuisine and cooking techniques. • Ability to work under pressure and manage multiple orders. • Knowledge of kitchen hygiene and food safety. • Good teamwork and communication skills. • Willingness to work flexible hours, including weekends and holidays.