Coastal Cuisine Chef

What you'll be doing

Running the coastal section of the kitchen and owning the Mangalorean menu

Cooking and training the team on dishes like Chicken Ghee Roast, Kori Rotti, fish curries, Sukka, Pundi, Kori Gassi and seafood fries

Grinding and making masalas in-house, not relying on ready mixes

Sourcing and handling fresh seafood properly (checking quality, cleaning, storage)

Keeping taste consistent across every service, whether it's a slow Tuesday or a packed Saturday

Helping with new specials and seasonal dishes

Keeping the station clean, organised and food safety compliant

Managing stock and cutting down on wastage

What we're looking for

3+ years cooking Mangalorean or Udupi coastal cuisine in a restaurant kitchen

Strong hands with seafood, coconut-based gravies and dry masalas

Comfortable handling high-volume service without dropping quality

Able to teach and lead junior cooks

Knowing Tulu, Konkani or Kannada is a plus

Hotel management or culinary training is nice to have, not a must

What you get

Competitive salary based on experience

Food and accommodation (if applicable)

Room to shape the menu, not just follow it

Growth within a multi-brand hospitality group

Pay

₹25,000.00 - ₹32,000.00 per month

Benefits

Food provided

Paid time off

Work Location

In person