Website:
aldovia.in
Job details:
Company Description Aldovia Resort & Convention is a seventy-acre destination in Swiss Town, Bengaluru, located just ten minutes from Kempegowda International Airport. The property is designed for large-scale conventions, conferences, weddings, corporate offsites, and retreats, combining meticulous logistics with a focus on memorable guest experiences. In addition to events, Aldovia offers a leisure escape with landscaped grounds, five distinct dining venues, a full-service spa, and thoughtfully designed rooms for rest and restoration. Guided by the philosophy “Where Grace Finds You,” Aldovia emphasizes effortless hospitality, comfort, and a sense of renewal for every guest. Team members join an environment that values craft, attention to detail, and creating immersive experiences.
Role Description The South Indian Chef (Dose Master) is a full-time, on-site role based at Aldovia Resort & Convention in Bengaluru. This role is responsible for preparing and mastering a variety of South Indian dosas and related dishes, ensuring consistency, authentic flavors, and high presentation standards across restaurant and banquet operations. The chef will manage mise en place, batter preparation, seasoning, cooking, and plating during breakfast, lunch, and dinner services, including high-volume events and buffets. Day-to-day tasks include coordinating with the culinary team, maintaining hygiene and safety standards, monitoring inventory of South Indian ingredients, and supporting menu development and specials. The Dose Master will also train and guide junior kitchen staff, collaborate with service teams to ensure timely order execution, and help uphold Aldovia’s commitment to refined, guest-focused dining experiences.
Qualifications
- Strong expertise in South Indian cuisine, especially dosa varieties, chutneys, sambar, and related dishes, with a focus on authentic flavors and techniques.
- Hands-on experience in high-volume kitchens, banquets, or upscale restaurants, including buffet and live-counter operations.
- Knowledge of food safety, hygiene practices, and kitchen sanitation standards, with the ability to maintain a clean and organized workstation.
- Ability to manage prep, cooking, and plating efficiently during peak service times, while maintaining consistency and quality.
- Skill in training and mentoring junior kitchen team members, and collaborating effectively with chefs, stewards, and service staff.
- Basic inventory and stock management abilities, including monitoring ingredient usage and coordinating with stores and purchasing.
- Attention to detail, time management, and a guest-centric mindset, with a commitment to Aldovia’s standards of grace and hospitality.
- Prior experience as a South Indian Chef, Specialty Chef, or Dose Master in reputable hotels or resorts; culinary certification or formal training is an advantage.
- Willingness to work flexible hours, including early mornings, weekends, and event
Click on Apply to know more.