Chef- South Indian
3 days ago
**Key Responsibilities**:
**Menu Planning**:
Plan and curate special menus for weekends and special occasions, showcasing traditional South Indian flavors.
Develop and refine recipes to maintain authenticity and creativity.
**Food Quality Assurance**:
Ensure all dishes meet established food quality standards and presentation guidelines.
Monitor food preparation and cooking processes to guarantee consistency.
**Cost Control and Inventory Management**:
Manage food costs by optimizing ingredient usage and reducing wastage.
Oversee inventory, ensuring adequate stock levels for smooth operations.
**Team Collaboration and Leadership**:
Work closely with the kitchen team to ensure seamless operations.
Provide guidance on food preparation techniques and kitchen best practices.
**Compliance and Hygiene**:
Enforce adherence to food safety and hygiene regulations in the kitchen.
Conduct regular inspections to maintain cleanliness and safety standards.
**Requirements**:
Culinary Expertise: Extensive knowledge and experience in preparing all types of South Indian cuisines (e.g., Kerala, Tamil Nadu, Andhra, Karnataka dishes).
Education: Degree or diploma in Hotel Management, Culinary Arts, or a related field.
Experience: 3-5 years of experience as a chef specializing in South Indian cuisine, preferably in a high-volume restaurant or hotel.
**Skills**:
Recipe planning and menu innovation.
Strong organizational and cost-management skills.
Ability to maintain high levels of food quality and consistency.
- ____________________
Pay: AED2,000.00 - AED2,500.00 per month
**Experience**:
- chef: 3 years (required)
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