Cooking: Prepare authentic South Indian breakfast and meal items (dosa, idli, vada, sambar, chutneys, Chettinad specialties).
Quality Assurance: Ensure food quality, portion control, and presentation meet restaurant standards.
Menu Development: Create or update menus with seasonal, regional, and creative offerings.
Kitchen Management: Maintain a sanitary, organized kitchen, following safety regulations.
Inventory & Stock: Monitor inventory, order supplies, and reduce food waste.
Team Leadership: Train, supervise, and mentor junior chefs or kitchen