South Indian Cook

1. South Indian Cook A. Responsibilities Preparing and Cooking: Prepare and cook a diverse range of authentic South Indian dishes, including but not limited to Dosas, Idlis, Vadas, Uttapams, Sambar, Rasam, and various curries and chutneys. Quality and Authenticity: Ensure the highest standards of taste, presentation, and consistency in all dishes, using traditional recipes and techniques. Menu Development: Collaborate with the kitchen team to develop new and innovative dishes while preserving the essence of South Indian flavors, and contribute to menu planning and design. Kitchen Management: Maintain a clean, organized, and sanitary kitchen environment, adhering to all food safety and hygiene regulations. Inventory Management: Monitor and maintain inventory levels of South Indian ingredients and spices, ensuring freshness and availability. Teamwork and Leadership: Work closely with the kitchen team, delegate tasks, and train and supervise junior kitchen staff in proper food preparation techniques, safety procedures, and sanitation standards. Customer Satisfaction: Interact with guests, address special requests or dietary restrictions, and ensure a memorable dining experience.  B. Specific requirements Experience: Proven experience as a South Indian Chef or Cook in a busy kitchen environment. Knowledge: Deep understanding of traditional South Indian ingredients, cooking techniques, and regional variations. Skills: Expertise in South Indian cuisine, food safety and sanitation, menu planning, inventory management, teamwork, time management, creativity in culinary presentation, and strong communication skills. Qualifications: High school diploma or equivalent; culinary training or a degree is a plus. Work Environment: Ability to work efficiently under pressure in a fast-paced kitchen environment and be flexible to work shifts, including weekends and holidays.  2. Chaat Center Cook A. Responsibilities Chaat Preparation: Prepare and cook a wide array of Indian chaats and street food items with authenticity, including but not limited to pani puri, dahi puri, sev puri, and aloo tikki chaat. Recipe Development and Innovation: Innovate and develop new chaat recipes or seasonal items as per menu planning, while maintaining traditional techniques. Kitchen Operations: Oversee the day-to-day operations of the chaat section, including food preparation, plating, and presentation. Hygiene and Sanitation: Maintain cleanliness and organization of the chaat preparation area and ensure adherence to food safety and hygiene standards. Timely Service: Ensure that all food is prepared and presented in a timely manner to meet customer demand. Inventory Management: Manage inventory levels for chaat ingredients, monitor food costs, and minimize waste. Teamwork and Training: Train and mentor junior chefs and kitchen staff in the art of chaat preparation, and collaborate with management and team members to ensure smooth operation.  B. Specific requirements Experience: Relevant experience as a Chaat specialist or cook in a restaurant setting. Knowledge: In-depth knowledge of traditional and contemporary chaat recipes and techniques. Skills: Strong culinary skills, creativity in developing unique chaat dishes, strong leadership and communication skills, exceptional attention to detail, and commitment to quality. Work Environment: Ability to work in a fast-paced kitchen environment and handle high-pressure situations, with availability to work evenings, weekends, and holidays as required. Other: A relevant degree is preferred but not mandatory, and a strong passion for Indian cuisine is desired.