Chotiwale

South Indian Cook – Key Responsibilities1. Food Preparation & CookingPrepare authentic South Indian dishes such as dosa, idli, vada, uttapam, sambar, rasam, chutneys, etc. Ensure proper fermentation of batter and maintain consistency in taste. Cook items as per traditional methods while also preparing fusion dishes when required. 2. Quality & TasteMaintain original, traditional flavours of South Indian cuisine. Taste and check food before serving to ensure quality standards. Maintain consistency in taste, presentation, and portion size. 3. Kitchen OperationsArrange ingredients, maintain mise-en-place, and ensure smooth kitchen flow. Ensure cleanliness of cooking area, utensils, dosa tawa, steamers, and kitchen equipment. Follow proper hygiene, sanitation, and FSSAI food safety guidelines. 4. Inventory & Stock ManagementMonitor stock levels of ingredients like rice, lentils, spices, oil, vegetables, etc. Inform management in advance for purchasing requirements. Reduce wastage and control food cost. 5. Timeliness & EfficiencyPrepare dishes quickly during peak hours without compromising on quality. Manage live counters like dosa, vada, and breakfast service efficiently. 6. Teamwork & CommunicationCoordinate with helpers, servers, and management for smooth operations. Train junior cooks or assistants when required. Maintain a positive attitude and professional behaviour. 7. Customer FocusPrepare special orders as per customer preferences (spice level, oil level, etc.). Ensure food is served fresh, hot, and with proper presentation.