South Indian Cook

Job Title: South Indian Cook / Commis / Dosa Master/Kal Master

Department: Kitchen

Location: ID Restaurant, Guindy, Vadapalani, Marina Mall(Navalur, OMR)

Job Purpose:

To prepare and cook authentic South Indian vegetarian dishes while maintaining high standards of hygiene, consistency, and speed, contributing to the overall quality and reputation of ID Restaurant.

Key Responsibilities:

• Prepare a variety of South Indian vegetarian dishes such as idli, dosa, vada, pongal, sambar, chutneys, and other traditional tiffin and meal items.
• Ensure consistency in taste, texture, presentation, and portion control for all dishes.
• Handle mise-en-place (daily preparation) for tiffin and lunch/dinner menus.
• Follow standard recipes and instructions provided by the Head Chef or SOP (Standard Operating Procedures).
• Maintain cleanliness and organization of the cooking area and utensils as per FSSAI and company hygiene standards.
• Check the freshness and quality of raw materials and ensure proper storage (FIFO method).
• Coordinate with kitchen staff and service team during peak hours to ensure timely food delivery.
• Report any equipment issues or shortages of ingredients to the supervisor immediately.
• Support in training and mentoring junior kitchen staff when required.
• Adhere to safety, sanitation, and hygiene regulations at all times.

Qualifications and Requirements:

• Proven experience in preparing South Indian vegetarian cuisine in a restaurant or QSR setup.
• Knowledge of kitchen operations, food safety, and hygiene practices.
• Ability to handle high-volume cooking with speed and accuracy.
• Positive attitude, team player, and willingness to learn.
• Basic understanding of Tamil or any South Indian language is preferred.
• Physically fit and able to work long hours in a hot kitchen environment.
• Flexibility to work in shifts, weekends, and public holidays.

Desirable Skills:

• Experience in dosa and tiffin counter live service (if applicable).
• Familiarity with commercial kitchen equipment like steamers, dosa tawa, tilting pan, etc.
• Ability to maintain kitchen inventory and reduce wastage.