Key Responsibilities of a South Indian Cook:
Food Preparation:
Prepare and cook a diverse range of South Indian dishes according to traditional recipes and culinary standards. This includes dishes like dosas, idlis, vadas, sambar, rasam, chutneys, and various curries.
Quality Control:
Ensure the quality and consistency of all dishes prepared, paying close attention to taste, presentation, and portion sizes.
Ingredient Sourcing:
Source high-quality ingredients, building relationships with suppliers to ensure a consistent supply.
Menu Planning:
Assist in developing and updating menus, considering seasonal ingredients, customer preferences, and food trends.
Kitchen Management:
May be responsible for organizing and maintaining the kitchen, ensuring cleanliness and adherence to safety standards.
Other Tasks:
May also assist with other kitchen tasks as needed, such as preparing ingredients, cleaning, and handling customer orders.
Desired Skills and Experience:
Experience in South Indian cooking, particularly with a focus on various regional dishes.
Knowledge of traditional recipes and culinary techniques.
Ability to work in a fast-paced kitchen environment and handle multiple tasks simultaneously.
Strong understanding of food safety and hygiene practices.
Good communication and interpersonal skills.