South Indian Dosa Master

0.0 - 31.0 years

0 Lacs

JP Nagar, Bengaluru/Bangalore

Posted:6 days ago| Platform: Apna logo

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Skills Required

consistency texture grinding cooking service storage inventory management development fusion coordination maintenance report presentation

Work Mode

Remote

Job Type

Full Time

Job Description

Here is a professional list of responsibilities for a South Indian Dosa Master, suitable for use in restaurant job descriptions or hospitality resumes: South Indian Dosa Master – Key Responsibilities 1. Dosa Preparation Expertise: Prepare a variety of dosas (plain, masala, rava, onion, ghee roast, etc.) with consistency and quality. Maintain authentic South Indian taste, texture, and appearance in every preparation. 2. Batter Handling & Fermentation: Prepare and manage dosa batter (rice and urad dal) including soaking, grinding, and fermenting. Ensure batter consistency and hygiene standards are maintained daily. 3. Live Counter & Display Cooking: Operate at live counters during buffet or à la carte service. Engage with guests while preparing fresh dosas upon request. 4. Kitchen Hygiene & Food Safety: Maintain cleanliness of the dosa station and surrounding areas. Follow all FSSAI and food safety standards including personal hygiene, sanitization, and storage protocols. 5. Inventory & Ingredient Management: Monitor daily stock levels of dosa ingredients like batter, oil, spices, and chutney accompaniments. Communicate shortages or reordering needs to the kitchen supervisor. 6. Menu & Recipe Development: Innovate with new dosa varieties like cheese dosa, paneer dosa, or fusion dosas based on customer feedback and trends. Assist in seasonal or special dosa menu creation. 7. Team Coordination: Collaborate with kitchen helpers, commis chefs, and service staff for smooth operation during peak hours. Train junior staff or helpers in dosa preparation and station setup. 8. Equipment Maintenance: Ensure proper functioning and regular cleaning of dosa tawa, burners, and utensils. Report technical faults to maintenance or kitchen manager. 9. Portion & Quality Control: Maintain uniform portion sizes and control wastage of ingredients. Regularly taste and inspect food quality before service. 10. Customer Satisfaction: Take pride in presentation and taste of dosas served to enhance guest experience. Address special dietary requests or spice levels as per guest preferences.

Snx Hub Business Consulting Llp
Not specified
No locations

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