Key Responsibilities
- Prepare authentic South Indian dishes including dosa, idli, vada, uttapam, pongal, upma, appam, puttu, sambar, rasam, chutneys, and traditional curries.
- Prepare and maintain fresh dosa and idli batter according to standard recipes.
- Ensure consistency in taste, presentation, and portion sizes.
- Maintain cleanliness and hygiene in the kitchen in accordance with food safety standards.
- Monitor stock levels and inform management about ingredient requirements.
- Minimize food wastage and ensure proper storage of raw materials.
- Coordinate with the Head Chef and other kitchen staff to ensure smooth service.
- Maintain kitchen equipment and workstations in good condition.
- Follow company recipes, standard operating procedures (SOPs), and safety guidelines.
Requirements:
- Minimum 2 years of experience as a South Indian Chef.
- Strong knowledge of traditional South Indian cooking techniques and recipes.
- Experience in preparing breakfast, lunch, and dinner South Indian menus.
- Ability to work efficiently during busy service hours.
- Valuable understanding of food safety and hygiene practices.
- Positive attitude, reliability, and teamwork skills.