Job Description
A South Indian Chef prepares authentic regional dishes, manages kitchen operations, and maintains food safety standards in a professional kitchen.Food Preparation: Cook traditional items like dosas, idlis, appams, biryani, sambar, and fresh chutneys with consistent flavor.Menu Management: Design and update regional or seasonal menus and daily specials.Kitchen Operations: Supervise daily prep work, control food waste, and manage inventory levels or supplier orders.Staff Training: Train junior cooks, parotta masters, and kitchen helpers on standard recipes and plating techniques.Safety & Hygiene: Uphold strict sanitation, personal hygiene, and temperature control guidelines.