A "porata" or "parotta" chef specializes in preparing the layered, flaky flatbread popular in Southern India, particularly Kerala and Tamil Nadu. The role is a variation of a Station Chef (Chef de Partie) and requires expertise in dough preparation and a specific cooking technique.
An appam chef specializes in preparing authentic appams and related South Indian dishes, ensuring high quality and consistency for customers. They must master the fermentation and cooking techniques that give appams their characteristic soft, fluffy center and crispy, lacy edges.
Responsibilities
Appam and batter preparation: Master the traditional process of soaking, grinding, and fermenting the rice and coconut batter to achieve the correct consistency and flavor.
Cooking and execution: Operate and maintain an appam chatti (a wok-like pan) to cook appams perfectly, with a soft center and golden-brown, crispy edges.