Menu Planning & Development
Craft and innovate menus that showcase authentic South Indian dishes (e.g. dosas, idlis, sambar, rasam, chutneys), balancing tradition with seasonal and customer preferences
Work on daily specials, promotional items, and themed menus alongside management or head chef
Food Preparation & Cooking
Prepare and execute a wide range of South Indian dishes—including dosas, idlis, vadas, regional curries (like Chettinad), spice blends, gravies, and desserts—with precision and consistency .
Kitchen Leadership & Supervision
Lead and train line cooks, junior chefs, and kitchen attendants in cooking, presentation, and safety standards
Inventory & Cost Management
Monitor ingredient stock levels (rice, lentils, spices, etc.), place orders for fresh supplies, and manage inventory to minimize waste
Food Safety & Hygiene
Ensure compliance with health, safety, and sanitation standards in food preparation and kitchen operationsPresentation & Quality Control
Maintain consistent food quality, taste, portioning, and visual appeal
Guest Interaction & Event Coordination
On occasion, interact with patrons to handle preferences or feedback