Job Description

The South Indian Cook is responsible for preparing and presenting authentic South Indian dishes while maintaining the highest standards of taste, quality, and hygiene. The role involves cooking a variety of South Indian breakfast and main course items, ensuring consistency and guest satisfaction.

Key Responsibilities:

Prepare and cook a wide range of South Indian dishes such as

idli, dosa, vada, uttapam, sambar, rasam, chutney, pongal, upma

, and regional specialties. Follow standard recipes to ensure consistency in taste and presentation. Maintain mise-en-place for all required ingredients and ensure freshness of produce. Monitor and control food cost and wastage. Maintain cleanliness and hygiene in the kitchen as per hotel and FSSAI standards. Ensure proper storage, labeling, and rotation of food items. Work efficiently with other kitchen staff to ensure timely food service during peak hours. Adhere to all safety, sanitation, and hygiene procedures. Assist senior chefs in menu planning, new recipe trials, and special events. Train and supervise junior staff and kitchen helpers in South Indian cuisine preparation.

Qualifications & Experience:

Diploma or certificate in Hotel Management / Culinary Arts preferred. Minimum

2-4 years

of experience in preparing South Indian cuisine in a hotel or restaurant. Strong knowledge of

South Indian spices, ingredients, and cooking methods

. Good understanding of kitchen operations and food hygiene standards. Ability to work under pressure and handle multiple orders efficiently.

Skills Required:

Expertise in South Indian breakfast and meal preparations. Strong sense of taste, quality, and presentation. Good teamwork and communication skills. Time management and multitasking ability.

Physical Requirements:

Ability to stand for long hours. Willingness to work in shifts, weekends, and holidays.
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Job Type: Full-time

Work Location: In person