Job Description
A South Indian Chef prepares authentic regional dishes, manages kitchen operations, and maintains food safety standards.Food Preparation: Cook tiffin items (dosas, idlis, vadas, pongal), main courses (sambar, rasam, kootu, avial, regional curries), and biryanis.Menu Planning: Design seasonal menus, breakfast specials, and authentic regional dishes.Kitchen Management: Monitor inventory, order fresh ingredients, and control food waste and costs.Staff Supervision: Train, mentor, and guide junior cooks and kitchen staff in traditional techniques.Safety & Hygiene: Uphold sanitation, health codes, and clean workstation standards.