ood Preparation: Cook traditional South Indian breakfast, lunch, and dinner items following standard recipes or institutional guidelines.
Kitchen Operations: Handle wet grinders, dosa tawas, steamers, and manage daily mise-en-place (ingredient prep).
Quality & Safety: Ensure consistent taste, proper food presentation, and adherence to hygiene and sanitation standards.
Inventory Management: Monitor stock levels of spices, fresh produce, and staples, minimizing food wastage.

Requirements & Skills
Experience: 1 to 5+ years of commercial kitchen experience specializing in South Indian cuisine.
Technical Knowledge: Deep understanding of regional spice blends, fermentation (for idli/dosa batter), and traditional cooking techniques.
Physical Stamina: Ability to stand for long shifts and work in a quick-paced, high-heat kitchen workplace.

If you are writing a specific job posting, tell me:
The type of establishment (e.g., fine dining restaurant, cloud kitchen, or corporate canteen)
Experience level required (entry-level helper or head chef)

Pay: From ₹25,000.00 per month

Perks:
Food provided
Health insurance
Provident Fund

Work Location: In person

📌 South Indian Cook Koyambedu
🏢 Hotel Jaya pushpam
📍 Koyambedu