Key Responsibilities:Preparation of Dishes: Cook a variety of South Indian dishes, such as dosa, idli, sambar, rasam, biryanis, and chutneys, ensuring authenticity.Menu Development: Plan and design menus that showcase South Indian flavors and cater to customer preferences.Ingredient Management: Source, manage, and ensure the freshness of spices, lentils, rice, and other South Indian staples.Food Quality Control: Maintain high standards of taste, presentation, and hygiene in food preparation.Kitchen Operations: Oversee kitchen processes, including food preparation, cooking times, and portioning.Staff Training: Train junior staff in South Indian cooking techniques and recipes.Adaptation: Modify dishes to meet dietary restrictions or preferences (e.g., vegetarian, vegan).Skills & Qualifications:Culinary Training: Formal education in culinary arts is preferred but not mandatory if experienced.Experience: Proven expertise in South Indian cuisine, including regional specialties.Knowledge: Deep understanding of traditional South Indian cooking methods, spices, and flavors.Communication: Ability to work collaboratively with the kitchen team.
