South Indian Chef

• Minimum 3 years of hands-on experience in a professional kitchen (South Indian focus is a must)
• Proficiency in dosa and idli batter preparation, tawa handling, chutneys, and gravies
• Strong knowledge of kitchen hygiene practices and food safety standards (FSSAI compliance)
• Ability to work in fast-paced, high-volume environments (especially breakfast service)
• Excellent multitasking and time management skills
• Team player with leadership traits and problem-solving ability
• Flexibility to work in rotating shifts, weekends, and festival days

Pay

₹18,705.29 - ₹48,062.12 per month

Benefits

• Food provided
• Paid sick time
• Paid time off
• Provident Fund

Work Location

In person