Prepare South Indian dishes such as idli, dosa, vada, uttapam, upma, pongal, sambar, rasam, chutneys, and other regional specialties.
Ensure consistency in taste, quality, and presentation of all food items.
Prepare and maintain batters, gravies, chutneys, and mise en place for daily operations.
Follow standard recipes and portion control guidelines.
Maintain cleanliness and hygiene in the kitchen as per food safety standards.
Ensure proper storage, labeling, and rotation of food items (FIFO).
Monitor stock levels and inform the senior chef of ingredient requirements.
Minimize food wastage and use ingredients efficiently.
Assist in receiving and checking kitchen supplies.
Support senior chefs during busy service periods.
Comply with all health, safety, and sanitation regulations.