South Indian Cook

Hotel Mera Mann is a premium multi-cuisine restaurant in Lucknow. We are seeking a skilled and passionate South Indian Chef to lead our breakfast and main course South Indian section. The ideal candidate must be a master of fermentation, batter consistency, and authentic chutneys, capable of delivering high-quality food in a high-volume environment.

Key Responsibilities:

• Menu Execution: Prepare authentic South Indian delicacies (Idli, Dosa varieties, Vada, Uttapam) and accompaniments (Sambar, 3+ types of Chutney) with consistent taste and texture.
• Batter Management: Expertly manage the fermentation process for large batches of batter, ensuring quality regardless of weather conditions.
• Prep & Mise en Place: Ensure all prep is completed before peak hours (breakfast/dinner) to ensure quick service time (Ticket Time < 15 mins).
• Inventory & Wastage: Monitor stock levels of key ingredients (Dal, Rice, Coconut, Curry leaves) and minimize wastage through proper storage and FIFO (First-In-First-Out).
• Hygiene Standards: Maintain strict hygiene in the South Indian section and ensure equipment (Grinders, Hot Plate/Tawa) is cleaned daily.

Required Skills & Expertise:

• Authenticity vs. Palate: Ability to maintain authentic flavors while adjusting spice levels slightly to suit the local North Indian palate if required.
• Speed & Precision: Experience working on a busy pickup counter; must be able to handle multiple Dosa orders simultaneously without burning or undercooking.
• Specialty Skills: Knowledge of varied regional specialties (e.g., Rava Dosa, Mysore Masala, Podi Idli) is a strong plus.
• Team Collaboration: Must work harmoniously with the North Indian, Chinese, and Continental sections in a shared kitchen space.

Experience:

• Minimum 3–7 years of experience in a specialized South Indian restaurant or a 3/4-star hotel multi-cuisine kitchen.