Food Preparation & Menu Execution
Authentic Dishes: Prepare traditional breakfast items (Idli, Dosa, Pongal, Upma, Vada, Appam) and main course dishes (Sambar, Rasam, Kootu, Poriyal, Kuzhambu, Kurma, Regional Rice Varieties, and Chutneys).
Quality & Consistency: Maintain strict standards for taste, portion control, presentation, and batter fermentation levels.
Buffet & À la Carte Readiness: Ensure timely setup for resort breakfast spreads, traditional lunches (such as a Sadhya for functions), and live counter cooking.

Kitchen & Inventory Management
Mise en Place: Oversee daily prep work, including grinding, cutting, marinating, and spice blending.
Stock & Inventory: Monitor raw material freshness, track stock levels, report shortages to the Executive Chef or Manager, and minimize food wastage.
Vendor Coordination:



Coordinate with suppliers to source fresh regional produce, leaves, and authentic spices.

Hygiene, Safety & Staff Guidance
Kitchen Sanitation: Adhere to local and international food safety, hygiene, and HACCP standards for storage, labeling, and equipment cleaning.
Staff Training: Guide and supervise commis chefs, kitchen helpers, and junior cooks in traditional South Indian techniques.
Guest Interaction: Handle special dietary requests, cater to VIP preferences, and respond to feedback to improve the resort's dining experience.

Pay: ₹18,000.00 - ₹24,000.00 per month

Advantages:
Food provided
Paid sick time

Work Location: In person

📌 South Indian Chef Pollachi
🏢 coco lagoon resort by Great Mount, Pollachi
📍 Pollachi