Chef

We are seeking a skilled, creative, and passionate Chef (Chef de Partie / Demi Chef) to join our culinary team in Karaikudi, a culturally celebrated city in Tamil Nadu renowned for its world-famous Chettinad cuisine, rich culinary traditions, and vibrant food culture. The ideal candidate should possess strong culinary expertise, technical precision, and a deep understanding of South Indian and Chettinad cooking while maintaining exceptional standards of food quality, presentation, and hygiene.

This role focuses on delivering authentic regional dishes, traditional spice-rich preparations, and flavorful Chettinad specialties with consistency and excellence.

Key Responsibilities

• Prepare, cook, and present dishes consistently according to standard recipes, with a strong focus on Chettinad and South Indian cooking techniques, including traditional roasting, slow cooking, and spice blending methods.
• Demonstrate expertise in regional specialties such as Chettinad Chicken, Kuzhambu varieties, Kothu Parotta, Dosa, Idiyappam, Kari dishes, and traditional sweets like Athirasam and Payasam.
• Maintain strict kitchen hygiene and follow FSSAI food safety and sanitation standards at all times.
• Assist the Head Chef in planning seasonal menus using fresh local ingredients, spices, rice varieties, coconut-based preparations, and regional produce while minimizing wastage.
• Manage inventory, implement FIFO practices, and ensure quality sourcing of spices, meats, vegetables, and other kitchen essentials.
• Handle kitchen stations efficiently and coordinate with team members during busy service hours, festivals, banquets, and catering events.

Qualifications & Skills

• Diploma/Degree in Culinary Arts preferred; strong practical experience in South Indian and Chettinad cuisine is highly valued.
• Good knowledge of traditional gravies, dosa preparations, parotta, biryani, seafood dishes, and regional spice combinations.
• Excellent sense of taste, food presentation, consistency, and portion control.
• Ability to work efficiently under pressure while maintaining high culinary standards.

Preferred Experience

• 3–7 years of experience as Chef de Partie, Demi Chef, or Senior Cook in restaurants, hotels, resorts, or catering establishments preferred.
• Familiarity with authentic Chettinad cuisine and traditional Tamil cooking techniques is a major advantage.

Benefits

• Competitive salary package based on culinary expertise and experience.
• Meals on duty, uniforms, and performance-based incentives provided.
• Supportive, professional, and growth-oriented kitchen environment.
• Opportunity to showcase and promote authentic Chettinad flavors to a wider audience through high-quality culinary experiences.