South Indian Chef

• Craft authentic South Indian dishes, ensuring traditional methods and flavors are upheld in every meal. • Oversee the preparation and presentation of a variety of regional dishes, from dosas to biryanis, with an emphasis on quality and taste. • Manage kitchen inventory effectively, sourcing fresh ingredients from local markets to maintain authenticity. • Design seasonal menus that highlight the rich culinary heritage of South India, incorporating innovative twists while respecting tradition. • Culinary degree from a recognized institution with a specialization in Indian cuisine, particularly South Indian. • A minimum of 5 years of experience in a professional kitchen, with at least 3 years focused on South Indian cuisine. • Certifications in food safety and hygiene, ensuring compliance with health regulations in food preparation. • Experience working in high-pressure environments, demonstrating the ability to maintain composure and efficiency.