Dosa Master

Job Title: Dosa Master Department: Kitchen Operations

Reports To: Kitchen Manager / Corporate Chef

Job Location: Restaurant / Central Kitchen Employment Type: Full-time

Job PurposeTo prepare authentic, high-quality South Indian dosas with speed, consistency, and hygiene while maintaining taste standards, portion control, and customer satisfaction.

• Key ResponsibilitiesPrepare all varieties of dosas (plain, masala, ghee roast, podi, onion, set dosa, uttapam)
• Handle dosa batter correctly (fermentation, consistency, storage)
• Maintain correct tawa temperature and ensure even spreading
• Ensure consistency in taste, texture, and presentation
• Manage high-volume orders during peak hours efficiently
• Follow kitchen SOPs, recipes, and portion control guidelines
• Maintain cleanliness and hygiene of workstation and equipment
• Coordinate with helpers, runners, and service staff
• Reduce wastage and report daily requirements
• Follow food safety and hygiene standards at all times
• Required Skills & ExperienceMinimum 2–5years experience as a Dosa Master
• Strong knowledge of South Indian / Tamil / Udupi-style dosas
• Experience in high-footfall restaurants preferred
• Ability to work under pressure and handle multiple tawas
• Knowledge of food safety and hygiene practices
• Behavioural Expectations Disciplined, punctual, and responsible
• Team player with positive attitude
• Calm and focused during rush hours
• Willingness to follow SOPs and quality audits
• Preferred / Added AdvantagesAbility to train junior kitchen staff
• Familiarity with centralized batter systems
• Knowledge of chutney and sambar pairing
• Experience working in multi-outlet setups
• Working HoursAs per restaurant operational hours
• off as per company policy
• Salary & BenefitsSalary: As per experience and trial performance
• Food & accommodation: As per company policy
• Performance-based incentives (if applicable)
• Trial Evaluation ParametersBatter handling & fermentation understanding
• Tawa control and dosa texture
• Speed, consistency, and hygiene
• Portion control & oil usage