South Indian Chef

Company Overview

Dolphin Hotels Private Limited Ramoji Film City, a distinguished name in the hospitality industry, operates within the renowned Ramoji Film City in Hyderabad. With a workforce of 501-1000 employees, the company specializes in offering exceptional hotel and restaurant services. Dolphin Hotels is committed to delivering outstanding culinary experiences to its guests.

Job Overview

We are seeking a skilled and experienced South Indian Chef for a full-time, senior-level position based in Hyderabad. The ideal candidate will have a significant background in the culinary arts, primarily focused on South Indian cuisine. A minimum of 7 years and a maximum of 10 years of work experience is required.

Qualifications and Skills

• Extensive expertise in South Indian cuisine, ensuring authentic taste and presentation (Mandatory skill).
• Proven capability in developing innovative and seasonal menus to enhance dining experiences (Mandatory skill).
• Strong background in supervising and managing kitchen staff for smooth operations (Mandatory skill).
• Competence in tandoor cooking techniques, essential for diverse menu offerings.
• Proficiency in culinary presentation, crafting visually appealing dishes that captivate guests.
• Ability to blend traditional spices expertly for authentic flavor profiles in dishes.
• Expertise in vegetarian cooking, creating satisfying and varied plant-based options.
• Knowledge of food safety management practices to maintain high hygiene standards.
• Qualified in hotel management, providing a comprehensive understanding of the hospitality sector.

Roles and Responsibilities

• Lead the culinary team in planning, preparing, and presenting South Indian dishes.
• Curate innovative menu items that reflect regional flavors and contemporary trends.
• Supervise kitchen staff to ensure efficient workflow and quality control.
• Monitor food preparation processes, from selection of ingredients to final plating.
• Ensure adherence to health and safety standards in the kitchen environment.
• Collaborate with management to review menu feedback and implement improvements.
• Train kitchen personnel in culinary techniques and food safety regulations.
• Oversee inventory control, including purchase and storage of kitchen supplies.