South Indian Chef

About the role

A South Indian Chef prepares authentic regional dishes such as dosas, idlis, sambar, rasam, and various curries while upholding strict kitchen hygiene and food‑quality standards. The role is based in Jaipur, Rajasthan, and offers a market‑leading salary plus meals.

Key responsibilities

• Prepare traditional South Indian breakfast and meal items, including dosas, idlis, vadas, pongal, uttapam, biryanis, and a range of chutneys.
• Maintain deep knowledge of regional spice blends, curry bases, and flavor profiles from Udupi, Chettinad, Kerala and other South Indian styles.
• Supervise junior kitchen staff, commis chefs, and helpers to ensure smooth kitchen operations.
• Monitor spice and ingredient stock levels, ensure freshness, and minimize food wastage through effective inventory control.
• Follow food safety, sanitation, and clean‑workspace guidelines to maintain a safe kitchen environment.

Required profile

• 3 to 5 years of professional experience in a South Indian kitchen environment.
• Strong expertise in high‑volume cooking, batter preparation (idli/dosa), and authentic flavor balancing.
• Culinary school certification or specialized training in South Indian cuisine is a plus.
• Ability to stand for long hours and work flexible shifts, including weekends and holidays.

Required skills

• High‑volume cooking
• Batter preparation (idli/dosa)
• Authentic flavor balancing
• Traditional spice blend knowledge