Assist in the preparation and cooking of South Indian dishes such as Dosa, Idli, Vada, Uttapam, Appam, Pongal, Upma, Sambhar, Chutneys, and other regional specialties.
Ensure mise en place is prepared and maintained before service hours.
Follow recipes, portion controls, and presentation standards set by the restaurant.
Maintain cleanliness and organization of the kitchen and workstations.
Adhere to food safety, hygiene, and sanitation standards at all times.
Assist in stock rotation, storage, and inventory control.
Minimize food wastage and ensure proper utilization of ingredients.
Support senior chefs during peak operational hours.
Ensure all kitchen equipment is handled and maintained properly.
Follow all company SOPs and operational guidelines.