Job Description

Job Summary

We are seeking a skilled

South Indian Cook

to lead our kitchen in preparing authentic and consistent regional dishes. You will be responsible for everything from fermenting batters for idlis and dosas to crafting complex curries and chutneys. The ideal candidate has a deep understanding of South Indian spices and can maintain high standards of quality in a high-volume environment.

Key Responsibilities

1. Authentic Food Preparation

Batter Management:

Oversee the daily preparation and fermentation of batter for

Dosas, Idlis, Vadas, and Uttapams

to ensure perfect texture and taste.

Curries & Gravies:

Prepare authentic South Indian curries (Sambar, Rasam, Avial, Kurma) and regional meat/seafood specialties.

Rice Specialties:

Cook a variety of flavored rice dishes like Lemon Rice, Tamarind Rice (Pulihora), Curd Rice, and Biryani.

Chutneys & Podis:

Create fresh, daily accompaniments including coconut, tomato, and ginger chutneys, as well as traditional spice powders (podis).

2. Kitchen Operations

Mise-en-Place:

Manage the preparation of ingredients (grinding spices, chopping vegetables, tempering oils) before service begins.

Consistency:

Ensure every dish meets established recipes for flavor, portion size, and presentation.

Station Management:

Operate specialized equipment like wet grinders, tawa (griddles), and steam cookers efficiently.

3. Quality & Hygiene

Ingredient Freshness:

Monitor the quality of incoming produce and ensure proper rotation (FIFO) of perishables.

Sanitation:

Maintain a clean and organized workstation in compliance with food safety and health regulations.

Waste Control:

Monitor food portions and kitchen waste to maintain cost-effectiveness.

Required Skills & Qualifications

Technical Skills

Regional Expertise:

Knowledge of Tamil, Kerala, Karnataka, or Andhra cooking styles.

Speed:

Ability to handle the high-pressure "breakfast rush" (Dosa/Idli orders)

Fermentation Knowledge:

Understanding temperature and timing for batter fermentation.

Consistency:

Delivering the same flavor profile every single time.

Spice Blending:

Proficiency in dry-roasting and grinding authentic masalas.

Teamwork:

Working closely with helpers and servers to ensure smooth flow.

Equipment Handling:

Experience with commercial wet grinders and large-scale tawas.

Stamina:

Standing for long periods in a hot kitchen environment.

Experience & Requirements

Education:

High school diploma or culinary certification is preferred but not mandatory if experienced.

Experience:

Minimum of 2-5 years of experience in a South Indian kitchen or specialty restaurant.

Language:

Basic communication skills in the local language or English/Hindi for kitchen coordination.
Job Types: Full-time, Permanent

Pay: From ?18,000.00 per month

Benefits:

Food provided Health insurance Provident Fund
Work Location: In person