Head Chef

We are seeking an experienced South Indian Head Chef who specializes in authentic Karnataka-style dosas, particularly Bangalore-style Ghee Podi Dosa, Benne Dosa, Davangere Dosa, and a wide range of podi masalas. The ideal candidate will be responsible for menu execution, kitchen operations, manpower recruitment, and overall kitchen management, ensuring consistency, quality, hygiene, and efficiency.

• Key ResponsibilitiesCulinary ResponsibilitiesPrepare and oversee authentic South Indian dishes with strong expertise in:
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• Bangalore-style Ghee Podi Dosa
• Benne Dosa
• Davangere Dosa
• All varieties of podi masalas (gunpowder, chutney pudi, special blends)
• Maintain consistent taste, texture, and presentation of all dishes.
• Develop and standardize recipes, dosa batters, and masala blends.
• Ensure proper fermentation, ingredient quality, and traditional cooking techniques.
• Kitchen ManagementManage complete kitchen operations, including hot kitchen, dosa section, prep, and stores.
• Plan daily production, mise en place, and service flow.
• Monitor food cost, wastage control, and portion control.
• Ensure compliance with food safety, hygiene, and cleanliness standards.
• Manpower & LeadershipRecruit, train, and manage kitchen staff (chefs, cooks, helpers).
• Assign duties and create work schedules for kitchen staff.
• Supervise staff performance and maintain kitchen discipline.
• Train junior cooks in authentic South Indian cooking techniques.
• Inventory & Vendor CoordinationManage raw material procurement and inventory.
• Coordinate with vendors for quality ingredients, especially ghee, rice, lentils, and spices.
• Conduct stock checks and minimize shortages and overstocking.
• Required Skills & QualificationsProven experience as a South Indian Head Chef or Senior Chef.
• Strong expertise in Karnataka/Bangalore-style dosa varieties.
• In-depth knowledge of podi masala preparation and spice blending.
• Experience in recruiting and managing kitchen manpower.
• Ability to handle high-volume service.
• Strong leadership, organizational, and communication skills.
• Knowledge of food safety and hygiene standards.