Lobotus Technology
Website:
lobotus.com
Job details:
Company Description Lobotus Technology provides custom software development services for clients whose business needs are not fully addressed by standard packaged software. The company collaborates closely with clients to understand their objectives and define clear software requirements. Experienced business analysts and subject matter experts are involved in writing specifications and designing tailored solutions. Lobotus develops, tests, and integrates custom software across multiple systems and platforms, including internet-based environments. This focus on end-to-end, client-specific solutions shapes a professional and process-driven work culture.
Role Description The South Indian Chef & Dessert Chef is a full-time, on-site role based in Hubli-Dharwad. The role involves planning and preparing authentic South Indian dishes and a variety of desserts for daily service, ensuring consistent taste, presentation, and portion control. The chef will manage kitchen operations related to their section, including ingredient preparation, cooking, plating, and maintaining food safety and hygiene standards. Responsibilities include coordinating with other kitchen team members, monitoring inventory for relevant ingredients, and supporting menu development with new South Indian and dessert items. The chef will also ensure timely service during peak hours and uphold quality standards aligned with the company’s hospitality expectations.
Qualifications
- Minimum 3 years of professional experience as a South Indian Chef and/or Dessert Chef in a commercial kitchen.
- Strong skills in preparing core South Indian dishes (e.g., dosas, idlis, vadas, sambar, chutneys) and a range of traditional and contemporary desserts.
- Sound knowledge of food safety, hygiene practices, and kitchen sanitation standards.
- Ability to manage mise en place, maintain quality and consistency, and work efficiently during high-volume service.
- Experience with ingredient selection, storage, and basic inventory management for South Indian cuisine and desserts.
- Effective communication and teamwork skills, with the ability to follow standardized recipes and adapt to menu changes.
- Flexibility to work shifts, weekends, and holidays as required by operational needs.
- Formal culinary training or certification is an advantage; experience in hotel, restaurant, or institutional kitchens is preferred.
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