4 Feet Length and 14 inch width

Key Responsibilities Culinary Production: Prepare and cook diverse non-veg South Indian dishes (e.g., Chicken Chettinad, Fish Curry, Mutton Roast, Biryani) and vegetarian accompaniments (sambar, chutneys, dosa batter) with proper consistency and, taste, and presentation. Station Management: Supervise the daily operation of the assigned station (e.g., hot range, curry section) to ensure efficient service during peak hours. Quality & Consistency: Ensure all dishes follow standardized recipes and meet the restaurants high-quality standards. Inventory & Cost Control: Monitor stock levels of raw materials, order supplies, minimize wastage, and ensure proper storage. Team Leadership: Train, motivate, and mentor junior chefs (Commi I, II, III) and kitchen assistants. Hygiene & Safety: Maintain strict cleanliness, sanitation, and food safety (FSSAI) standards in the kitchen. Menu Development: Assist the Sous Chef or Executive Chef in creating, testing, and implementing new South Indian menu items or special promotions. Requirements Experience: Proven experience as a Chef de Partie or Commi-1 in an Indian restaurant, specifically with South Indian non-veg cuisine. Skills: In-depth knowledge of traditional South Indian spices, techniques, and regional variations. Education: Culinary degree or formal vocational training is preferred. Abilities: Ability to work in a fast-paced environment, strong communication skills, and team management capabilities. Common Qualifications Technical/Trade/Vocational School Degree. 3+ years of culinary experience, ideally in hotels or specialized restaurants.