We are seeking an experienced chef specializing in authentic Kongu Nadu cuisine from South India. The role involves preparing traditional non-vegetarian dishes (chicken, mutton, fish) and vegetarian specialties using regional spices and cooking techniques. The chef will design and execute a menu featuring Kongu Nadu delicacies, including parotta with salna and other signature dishes.
Responsibilities include:
· Maintaining high standards of taste, hygiene, and presentation.
· Managing mise en place, ensuring ingredients are prepped, stored, and ready for service.
· For stock and safety - Checking fridge stock, preventing food waste and ordering of supplies.
· Contributing to menu development, cost control, and quality improvement initiatives.
· Supervision of other kitchen staff and of kitchen activities, including section management and training and direction of more junior chefs and delegating tasks, and maintaining standards.
· Quality Control, including inspection, tasting, portion sizes, and plate presentation before food goes out to guests.
Essential Skills Required
· Minimum 2 years' experience as a Chef de Partie.
· Expertise in Kongu Nadu-style cooking techniques and spice blends.
· Ability to prepare a wide range of chicken, mutton, and fish dishes (curries, gravies, fry, biryani, etc.).
· Proficiency in making parotta, salna, and other vegetarian dishes typical of Kongu Nadu cuisine.
· Strong knowledge of traditional South Indian ingredients and flavor profiles.
· Menu planning and innovation while preserving authenticity.
· High standards of food hygiene, safety, and presentation.
· Multi-country culinary exposure and adaptability to diverse cooking styles.
Location of work
Kongu Nadu Restaurant Ltd, Unit 16, Belgard Square West, Tallaght, Co. Dublin, D24F9XV
Hours of Work: 39 hrs per week
Job Type: Full-time
Work Location: In person
Pay: €36,605.00 per year
Benefits:
Work Location: In person
