Website:
aldovia.in
Job details:
Company Description Aldovia Resort & Convention is a 70-acre destination in Swiss Town, Bengaluru, located just ten minutes from Kempegowda International Airport. The property hosts large-scale conventions, conferences, and weddings, while maintaining a strong focus on craft, experience, and seamless logistics. Guests can enjoy five distinct dining venues, a full-service spa, and thoughtfully designed rooms that emphasize rest and restoration. Aldovia positions itself as a place where guests arrive busy and leave refreshed, offering spaces for both high-impact events and relaxed leisure stays. The resort’s philosophy centers on effortless grace, careful attention to detail, and creating memorable moments for every guest.
Role Description This is a full-time, on-site South Indian Chef (Commis I or Commis II) role based at Aldovia Resort & Convention in Bengaluru. The chef will assist in preparing, cooking, and presenting authentic South Indian dishes for buffet and à la carte menus, ensuring consistency in taste, quality, and presentation. Daily responsibilities include mise en place, timely food preparation during service, adherence to portion control, and effective coordination with the culinary team and service staff. The role also involves maintaining a clean, safe, and organized workstation, following food safety and hygiene standards, and supporting inventory management by checking stock levels and reporting shortages. The chef will collaborate with senior chefs to develop and refine menu items, support special events and banquets, and contribute to a positive, respectful kitchen environment.
Qualifications
- Strong Food Preparation skills, including mise en place, basic butchery/vegetable cuts, and efficient prep for high-volume service.
- Proven Cooking and Culinary Skills in authentic South Indian cuisine (e.g., dosas, idlis, vadas, sambar, chutneys, regional specialties).
- Commitment to Hygiene and food safety standards, including proper handling, storage, and cleanliness in line with regulatory guidelines.
- Effective Communication skills to coordinate with kitchen team members, service staff, and supervisors in a fast-paced environment.
- Certificate or diploma in Culinary Arts or Hotel Management, or equivalent professional kitchen experience.
- Prior experience in a hotel, resort, or high-volume restaurant kitchen, preferably in South Indian or regional Indian cuisine.
- Ability to work flexible hours, including weekends and holidays, and to handle peak service periods calmly and efficiently.
- Team-oriented attitude, willingness to learn, and openness to feedback and continuous skill development.
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