CDP (South Indian)

Specialization in South Indian Cuisine: The primary responsibility is to prepare a wide array of authentic South Indian dishes, which can vary significantly by region (e.g., Tamil Nadu, Kerala, Karnataka, Andhra Pradesh/Telangana). This includes staples like dosas, idlis, vadas, upma, and various types of rice dishes, as well as complex curries, stews (sambar, rasam), and chutneys.

· Ingredient Sourcing and Preparation: They are responsible for selecting and preparing fresh ingredients, which often include rice, lentils, coconut, tamarind, and a specific blend of South Indian spices.

· Mastery of Techniques: A South Indian cook must be proficient in specific cooking methods, such as tempering (tadka), grinding fresh masalas, and making batters for dosas and idlis.

· Recipe Adherence and Innovation: They follow traditional recipes to ensure authenticity but may also be tasked with developing new dishes or adapting recipes to cater to specific dietary needs (e.g., vegan, gluten-free) while maintaining the essence of South Indian flavors.

· Quality and Presentation: They ensure that all dishes are of high quality, consistent in taste, and presented in an aesthetically pleasing manner.

· Menu Development: They often collaborate with management on menu planning, including creating daily specials or seasonal dishes.

· Cost Control: They are conscious of food costs and work to maintain profitability by minimizing waste and optimizing portion sizes.

Job Types: Full-time, Permanent

Pay: ₹12,000.00 - ₹15,000.00 per month

Benefits:

• Flexible schedule
• Food provided
• Health insurance
• Leave encashment
• Life insurance
• Paid sick time
• Provident Fund

Work Location: In person