South Indian Cook

• Key ResponsibilitiesPrepare South Indian dishes strictly according to the provided recipes and SOPs.
• Maintain consistent taste, quality, quantity, and presentation.
• Handle cooking and final assembly of dishes during service.
• Follow the given portion sizes and cooking procedures.
• Ensure food is prepared and served within the required time.
• Maintain cleanliness and hygiene of the cooking area and equipment.
• Follow food safety and kitchen hygiene standards.
• Check the quality of prepared food before service.
• Properly store and handle ingredients as instructed.
• Coordinate with kitchen staff and service team during busy hours.
• Minimize food wastage and use ingredients efficiently.
• Keep the workstation organized and ready for service.
• Follow instructions from the kitchen manager/supervisor.
• What Will Be ProvidedStandardized recipes
• Detailed SOPs
• Required ingredients and pre-preparations
• Portioning guidelines
• Cooking instructions
• Presentation/serving standards
• Training on the menu, wherever required
• Candidate RequirementsPrevious experience as a South Indian Chef/Cook.
• Good knowledge of South Indian cooking techniques.
• Ability to consistently follow recipes and SOPs.
• Ability to work efficiently during peak service hours.
• Good hygiene and kitchen discipline.
• Ability to maintain consistency in taste and portion size.
• Team-oriented and responsible attitude.

ImportantThis is a SOP-driven cooking role. The chef will not be required to develop recipes or plan the menu. All recipes, preparations, and cooking standards will be provided. The primary responsibility is to execute the food correctly and consistently.

• Key Performance ParametersTaste consistency
• Portion control
• Food quality
• Speed of service
• Hygiene and cleanliness
• Recipe/SOP compliance
• Minimum food wastage
• Consistent presentation