Job Description

Specialization in South Indian Cuisine

: The primary responsibility is to prepare a wide array of authentic South Indian dishes, which can vary significantly by region (e.g., Tamil Nadu, Kerala, Karnataka, Andhra Pradesh/Telangana). This includes staples like dosas, idlis, vadas, upma, and various types of rice dishes, as well as complex curries, stews (sambar, rasam), and chutneys.

Ingredient Sourcing and Preparation:

They are responsible for selecting and preparing fresh ingredients, which often include rice, lentils, coconut, tamarind, and a specific blend of South Indian spices.

Mastery of Techniques

: A South Indian cook must be proficient in specific cooking methods, such as tempering (tadka), grinding fresh masalas, and making batters for dosas and idlis.

Recipe Adherence and Innovation

: They follow traditional recipes to ensure authenticity but may also be tasked with developing new dishes or adapting recipes to cater to specific dietary needs (e.g., vegan, gluten-free) while maintaining the essence of South Indian flavors.

Quality and Presentation

: They ensure that all dishes are of high quality, consistent in taste, and presented in an aesthetically pleasing manner.

Menu Development

: They often collaborate with management on menu planning, including creating daily specials or seasonal dishes.

Cost Control

: They are conscious of food costs and work to maintain profitability by minimizing waste and optimizing portion sizes.

Job Types: Full-time, Permanent

Pay: ?12,000.00 - ?15,000.00 per month

Benefits:

Flexible schedule Food provided Health insurance Leave encashment Life insurance Paid sick time Provident Fund
Work Location: In person