Functieomschrijving

The Head Chettinad Cook will be responsible for overseeing the preparation and presentation of authentic Chettinad cuisine, managing kitchen operations, and ensuring the highest standards of food quality and hygiene. This role requires deep expertise in Chettinad culinary traditions, leadership skills, and the ability to innovate while maintaining authenticity. The ideal candidate will have a passion for South Indian cuisine, a strong work ethic, and the ability to thrive in a fast-paced restaurant environment.

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De Hoofd Chettinad Kok is verantwoordelijk voor het toezicht op de bereiding en presentatie van authentieke Chettinad-gerechten, het beheren van keukenactiviteiten en het waarborgen van de hoogste normen voor voedselkwaliteit en hygiëne. Deze rol vereist diepgaande expertise in Chettinad culinaire tradities, leiderschapsvaardigheden en het vermogen om te innoveren terwijl authenticiteit behouden blijft. De ideale kandidaat heeft een passie voor Zuid-Indiase keuken, een sterke werkethiek en gedijt in een dynamische restaurante omgeving.

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Responsibilities

Lead the Chettinad line during service; set pace at the pass and coordinate tickets.

Own the spice program: roast/grind schedules, grind size targets, and freshness logs.

Build and control base gravies/pastes; reduce to oil-separation without scorching.

Execute signature dishes: Chicken/Mutton Chettinad, Mutton chukka, Pepper chicken, Nethili fry, Meen kuzhambu, Kothu parotta.

Run seeraga samba biryani: prep, layering, bone-in timing, separate grains, and yield targets.

Calibrate heat levels (mild/medium/spicy) without losing flavour; run daily QC tastings.

Write and maintain SOP cards with gram weights, yields, allergens, and plating specs.

Plan mise-en-place; assign stations (hot/cold/tawa/fry) and monitor prep completion.

Train and supervise line cooks; give live feedback and maintain checklists.

Control stock/FIFO; place orders, manage vendors, track weekly inventory and waste.

Enforce HACCP/allergen standards; keep temperature logs and cleaning schedules.

Coordinate with front-of-house on 86s, specials, and cook times for smooth service.

Monitor equipment (wet grinder, tawa, kadai, fryers) and report maintenance needs.