Prepare South Indian dishes such as dosa, idli, pongal, vada, appam, and other regional specialities.

Prepare and cook different varieties of parotta, including Kerala parotta, Malabar parotta, and plain parotta.

Prepare dough, knead, stretch, shape, and cook parottas to the required texture and quality.

Prepare gravies, kurma, salna, chutneys, sambar, and other accompaniments.

Maintain consistent taste, portion sizes, and food presentation.

Ensure proper food storage and follow FIFO

Maintain cleanliness and hygiene in the kitchen and cooking area.

Follow food safety standards and safe handling procedures.

Monitor ingredient stock and inform the supervisor about shortages.

Minimise food wastage and maintain kitchen equipment properly.

Coordinate with kitchen helpers and other team members during peak hours.

Pay: ₹80,000.00 - ₹90,000.00 per month

Advantages:

- Food provided

Work Location: In person

📌 South Indian Chef/ parotta master (Chennai)
🏢 Taj hospitality partners
📍 Chennai