South Indian Cook

• Food Preparation: Expertly prepare traditional South Indian items, including steaming idlis, frying vadas, making dosai batters, and crafting various chutneys and gravies.
• Spice & Ingredient Management: Weigh, measure, mix, and grind authentic spices daily to achieve the right regional flavor profiles.
• Bulk & Line Cooking: Execute high-speed food production during busy meal services or manage bulk cooking for canteen and catering operations.
• Hygiene & Sanitation: Adhere strictly to food safety and health regulations, ensuring workspaces, equipment, and utensils are sanitized at all times.
• Inventory & Stocking: Monitor ingredient levels, report shortages, and assist with properly storing deliveries.

Key Qualifications

• Experience: Typically requires a minimum of 3 to 10 years of hands-on culinary experience specializing in South Indian cuisine.
• Culinary Skills: Deep knowledge of South Indian cooking techniques, ingredients, and traditional regional variations (e.g., Chettinad, Kerala, or Udupi).
• Physical Stamina: Ability to stand for long hours, work in hot kitchen environments, and comfortably adapt to shift work