South Indian Kerala Chef

You will have the required level of skills and knowledge for preparing, cooking and finishing complex made to order regional and traditional Kerala curries, bread and rice like Kerala porota, Vegetarian & Nonvegetarian Sadhya, Dhum Biriyani and typical south Indian dishes with Authentic twist using fresh ingredients and traditional cooking methods. You will be required to prepare complex marinades, concentrated stock, herb & spice blends, and ingredient fusions as formulated by our Head Chef. You will also be involved in planning of seasonal dishes and specials in addition to our established menus. Further duties will include monitoring and management of food waste, routine stock ordering, routine quality checks, implementing and ensuring compliance of hygiene and health & safety guidelines. You will also regulate and monitor food temperatures, and assist in cost analysis and review, performing key duties as assigned.