Key Responsibilities:Prepare, cook, and present South Indian dishes (e.g., dosa, idli, vada, sambar, rasam, etc.) to the highest standards.Supervise and coordinate activities of commis chefs or kitchen helpers in your section.Ensure proper portion control and minimal wastage of ingredients.Maintain high standards of cleanliness and hygiene in your workstation.Collaborate with Sous Chef to plan menus, daily specials, and mise en place.Ensure food safety compliance as per HACCP or local regulations.Check stock levels and ensure proper storage and rotation of ingredients.Train junior staff on traditional cooking techniques and modern plating styles.
