Key Responsibilities
Dish Preparation:
Expertly prepare and cook a wide range of traditional South Indian dishes, ensuring authenticity in taste and presentation.
Quality Control:
Maintain high standards for food quality, consistency, and presentation in every dish served.
Menu Development:
Assist in planning menus, developing new dishes, and creating innovative recipes while preserving authenticity.
Ingredient Management:
Source, manage, and maintain an inventory of fresh, high-quality South Indian ingredients and spices.
Kitchen Hygiene & Safety:
Ensure the kitchen area is clean, organized, and adheres strictly to all food safety and hygiene regulations.
Staff Supervision & Training:
Train and supervise junior chefs and kitchen staff on cooking techniques, safety procedures, and culinary standards.
Cost & Waste Management:
Monitor and control food costs, managing inventory and minimizing wastage.
Trend Awareness:
Stay updated on current food trends in South Indian cuisine, incorporating new ideas into the menu when appropriate.
Required Skills
Expert knowledge of South Indian cooking techniques and regional spices.
Ability to maintain high standards of food quality and presentation.
Proficiency in managing kitchen operations, including inventory and ordering.
Strong organizational and time management skills.
Excellent communication and teamwork skills.
A positive and professional attitude towards coworkers and customers.