Core Responsibilities: Food Preparation: This involves preparing ingredients, following recipes, and cooking dishes like dosas, idlis, sambar, chutneys, and various curries. Maintaining Quality: Ensuring the taste, presentation, and portion sizes of dishes meet the required standards. Hygiene and Sanitation: Maintaining a clean and organized workspace, adhering to food safety regulations, and proper storage of ingredients. Inventory Management: Keeping track of ingredients, placing orders, and ensuring freshness of supplies. Other Important Aspects: Menu Planning: May be involved in creating new dishes, updating the menu, and considering seasonal offerings. Training and Supervision: Training junior kitchen staff on cooking techniques, recipes, and safety procedures. Collaboration: Working with other kitchen staff to ensure smooth service and efficient food preparation. Adaptability: Being able to adjust to different kitchen environments, work under pressure, and handle special requests or dietary restrictions. Staying Updated: Keeping up with new food trends and techniques related to South Indian cuisine.

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South Indian Cook