The South Indian Cook supports daily kitchen operations by assisting in the preparation, cooking, and presentation of authentic South Indian dishes while maintaining high standards of quality, hygiene, and consistency. Reporting to the Chef de Partie or Kitchen Supervisor, they are responsible for preparing ingredients, executing recipes, supporting service, and ensuring efficient kitchen operations.
South Indian Food Preparation & Station Support
Assist with the preparation of ingredients, batters, chutneys, sambars, curries, and other South Indian specialties. Maintain mise-en-place, stock assigned stations, and support multiple kitchen sections as required.
Cooking & Dish Execution
Prepare and cook South Indian dishes according to standardized recipes, ensuring consistency in taste, texture, portioning, and presentation. Support the execution of menu items during service.
Plating & Quality Control
Assist with plating and final presentation of dishes. Monitor portion sizes, seasoning, and quality standards, and report any inconsistencies to the supervising chef.
Stock Management & Wastage Control
Help receive and store supplies, monitor stock levels, and minimize food wastage through proper handling, storage, and preparation practices.
Hygiene, Teamwork & Learning
Maintain cleanliness of workstations and equipment, follow food safety and hygiene standards, collaborate effectively with the kitchen team, and continuously learn recipes, techniques, and operational standards.
The South Indian Cook may be required to rotate between different kitchen sections or take on additional responsibilities during service based on operational requirements and team availability.
Pay: Up to ₹25,000.00 per month
Benefits:
- Food provided
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
