South Indian Cook

1. Dosa Mastery & Preparation

• Tawa Management: Expertly handle the seasoned iron or stone tawa to produce various types of Dosas (Plain, Masala, Ghee Roast, Rava, Onion, Golmal, Dilkhush, etc.).
• Consistency: Ensure every Dosa has the signature "crunch" on the outside and stays soft where required.
• Speed: Ability to manage multiple Dosas simultaneously during peak breakfast and evening hours (7 AM – 11 AM / 5 PM – 9 PM).

2. Batter & Fermentation Control

• Recipe Secret: Maintain the secret ratio of rice to urad dal to ensure the batter is consistent every day.
• Fermentation: Monitor weather conditions (especially in winter/monsoon) to ensure the batter ferments correctly—neither too sour nor flat.
• Yield Tracking: Ensure minimal wastage of batter and fillings (Palya/Masala).

3. Kitchen Hygiene & Prep

• Section Cleanliness: Keep the Dosa station, oil containers, and tools (scrapers/ladles) spotless throughout the shift.
• Ensure all fillings (Potato Masala, Podi, Chopped Onions, Paneer) and Ghee/Oil are prepped and ready before service starts.