South Indian Cook

Responsibilities:
1. Menu Planning and Execution:
- Plan and execute a diverse menu of Kerala dishes, showcasing authentic flavors and techniques.
- Develop and create new dishes while maintaining the essence of traditional Kerala cuisine.
2. Food Preparation:
- Prepare and cook a variety of Kerala dishes, including but not limited to appam, dosa, seafood specialties, and traditional curries.
- Ensure the use of fresh, high-quality ingredients in all preparations.
3. Kitchen Management:
- Manage and organize the kitchen efficiently, maintaining cleanliness and adherence to food safety standards.
- Collaborate with kitchen staff to streamline processes and enhance overall kitchen performance.
4. Quality Control:
- Conduct regular quality checks to ensure consistency in taste, presentation, and portion sizes.
- Address customer feedback and strive for continuous improvement.
5. Team Collaboration:
- Work closely with other kitchen staff to coordinate meal preparation and service timings.
- Provide guidance and training to junior kitchen staff members.
Qualifications:
- Proven experience as a Kerala Cook or in a similar role, with a focus on South Indian cuisine.
- In-depth knowledge of Kerala culinary traditions, spices, and cooking techniques.
- Ability to create and execute a diverse menu that caters to a range of tastes.
- Strong organizational and leadership skills.
- Knowledge of food safety and sanitation regulations.
- Creativity and passion for delivering exceptional culinary experiences.