south indian chef

Company Description Dosa District is a pure vegetarian South Indian restaurant focused on delivering authentic regional flavors in a modern, welcoming setting. The restaurant is inspired by traditional culinary practices from South India and aims to offer high-quality, consistent dishes to a diverse customer base. Dosa District is committed to maintaining strict hygiene standards, reliable service, and a respectful work environment for all team members. The restaurant offers opportunities for culinary professionals to grow, experiment with regional recipes, and contribute to a strong brand identity. As the business expands, team members will play a key role in shaping the restaurant’s reputation and customer experience.
Role Description The South Indian Chef at Dosa District will be responsible for planning, preparing, and presenting a variety of authentic South Indian vegetarian dishes, including, rice preparations, curries, and accompaniments. Day-to-day tasks include managing mise en place, monitoring kitchen inventory, ensuring food quality and taste consistency, and maintaining high standards of food safety and cleanliness. The chef will work closely with the kitchen team to coordinate service during peak hours, optimize cooking processes, and minimize food waste. Responsibilities also include menu input, standardizing recipes, training junior staff on techniques and hygiene practices, and collaborating with management on specials and seasonal items. This is a full-time, on-site role based in Bengaluru.
Qualifications
Strong practical experience in South Indian vegetarian cuisine, tiffin items.
Knowledge of ingredient selection, spice blends, and regional cooking techniques from different parts of South India.
Ability to maintain food quality, portion control, and presentation standards during high-volume service.
Understanding of kitchen hygiene, food safety guidelines, and efficient workstation organization.
Experience in managing prep work, coordinating with kitchen staff, and following standardized recipes.
Good communication skills and the ability to work respectfully with a diverse team.
Willingness to work flexible hours, including weekends and holidays, as required in restaurant operations.
Prior experience as a South Indian chef or cook in a professional kitchen; formal culinary training is an advantage but not mandatory.

Work arrangement
No