Head Chef – Indian Street Food & South Indian Cuisine
Head Chef – Indian Street Food & South Indian Cuisine
22
Alfredo V. Bonfil, Campeche, Mexico
Job Views:
Created Date: 2026-09-11
End Date:
Salary: 1200
Industry: HoReCa
Openings: 2
Primary Responsibilities :
Culinary Operations
Lead all kitchen operations and food production.
Prepare and oversee authentic South Indian dishes including dosas, idlis, chutneys, sambar, and
other regional specialties.
Execute Indian street food including samosas, chaat, snacks, and seasonal menu items.
Ensure consistency, quality, presentation, and taste standards across all menu items.
2
Maintain the highest standards of food safety, hygiene, and cleanliness.
Kitchen Development & Systems
Assist in setting up and launching a new kitchen operation.
Develop and document recipes, preparation methods, and kitchen SOPs.
Standardize recipes, portion sizes, yields, and production procedures.
Establish systems for prep, storage, production, and service efficiency.
Help source equipment and develop operational workflows.
Leadership & Team Management
Recruit, train, mentor, and supervise kitchen staff.
Build a positive, professional, and high-performance kitchen culture.
Conduct ongoing training to ensure consistency and quality standards.
Create staff schedules and manage labor productivity.
Inventory & Cost Control
Manage inventory, purchasing, and supplier relationships.
Monitor food costs and implement waste reduction strategies.
Maintain accurate inventory records and ordering systems.
Work with management to achieve financial and operational targets.
Product Development
Adapt authentic Indian flavors and recipes for international customers while maintaining
culinary integrity.
Assist in menu development and seasonal specials.
Explore locally available ingredients and develop sourcing solutions outside India.
Continuously improve recipes, processes, and guest experience.
Experience Requirements:
Required
3–5+ years of professional experience as a Head Chef, Sous Chef, or Kitchen Manager in Indian
cuisine.
Strong expertise in South Indian cuisine.
Demonstrated experience with dosa batter production, fermentation processes, and dosa
preparation.
Experience with Indian street food concepts.
Experience managing kitchen teams and daily operations.
Knowledge of inventory management and food cost control.
Ability to create recipe documentation and kitchen SOPs.
Basic English communication skills.
Preferred
Experience opening a new restaurant or kitchen.
3
Experience working internationally or outside India.
Experience sourcing Indian ingredients in foreign markets.
Spanish language skills (not required).
Hospitality management or culinary training.
