Cooking: Prepare a wide range of South Indian dishes (dosa, idli, vada, sambar, rasam, avial, poriyal, chutneys) using traditional methods and authentic spices.
Quality Control: Ensure consistency in taste, presentation, portion size, and adherence to recipes.
Kitchen Management: Maintain high standards of hygiene, sanitation, and organization in the kitchen.
Menu & Inventory: Assist with menu planning, developing new dishes, monitoring ingredient stock, and placing orders.
Staff Collaboration: Coordinate with other kitchen staff, potentially train junior cooks, and ensure smooth service during peak hours.
Safety & Compliance: Adhere to all health, safety, and food storage regulations.