- Prepare and cook a wide range of South Indian dishes, including dosas, idlis, vadas, uttapams, appams, pongal, upma, sambar, rasam, chutneys, curries, and regional specialties as per standard recipes.
- Prepare fresh batters, spice blends, chutneys, gravies, and mise en place for daily operations.
- Ensure consistency in taste, texture, portioning, and presentation of all dishes.
- Operate and maintain kitchen equipment such as dosa griddles, steamers, grinders, and other section-specific equipment.
- Assist the Chef de Partie in planning daily production and ensuring section readiness before service.
- Monitor inventory levels and communicate ingredient requirements in a timely manner.
- Follow FIFO (First In, First Out), proper storage, labeling, and stock rotation procedures.
- Minimize food wastage through effective portion control and efficient utilization of ingredients.
- Maintain the highest standards of food hygiene, sanitation, and HACCP compliance.
- Keep the assigned work area, equipment, and utensils clean, organized, and well maintained.
- Train and guide Commis Chefs and Kitchen Assistants in food preparation techniques and kitchen SOPs.
- Coordinate effectively with other kitchen sections to ensure timely and efficient service.
- Participate in menu development, recipe standardization, and seasonal menu offerings.
- Report equipment breakdowns or maintenance requirements promptly.
- Adhere to all company policies, grooming standards, food safety regulations, and kitchen SOPs.
Pay: ₹20,000.00 - ₹30,000.00 per month
Benefits:
- Food provided
- Paid time off
- Provident Fund
Work Location: In person
