South Indian Cook

South Indian Chef – Key Responsibilities 1. Menu Planning & Development Design and develop authentic South Indian dishes (e.g., dosas, idlis, vadas, sambar, rasam, etc.). Innovate traditional recipes with modern twists while preserving authenticity. Ensure menu reflects seasonal ingredients and regional specialties from states like Tamil Nadu, Kerala, Andhra Pradesh, Karnataka, and Telangana. 2. Food Preparation & Cooking Execute consistent preparation and presentation of South Indian dishes. Mastery in the use of ingredients like rice, lentils, coconut, curry leaves, tamarind, etc. Handle traditional cooking methods like steaming, tempering (tadka), and stone grinding. 3. Quality & Hygiene Standards Maintain high standards of hygiene and food safety (HACCP compliance). Ensure kitchen cleanliness and proper food storage. Conduct regular quality checks on ingredients and final dishes. 4. Team Management Supervise junior chefs, kitchen assistants, and support staff. Train and mentor staff in South Indian culinary techniques and kitchen protocols. Delegate tasks efficiently and maintain kitchen discipline. 5. Inventory & Cost Control Manage inventory for South Indian kitchen ingredients and supplies. Ensure minimal wastage and monitor food cost to align with budget. Liaise with suppliers for fresh, quality ingredients. 6. Customer Interaction & Feedback Occasionally interact with guests to explain dishes or receive feedback. Modify or customize dishes based on customer preferences or dietary needs. 7. Collaboration with Management Work with executive chef or restaurant manager to align kitchen operations with restaurant goals. Assist in planning events, special promotions, or South Indian-themed festivals.