South Indian chef assist in the daily operation of the kitchen including preparing and cooking Authentic South India cuisine
Monitor food production, safety and hygiene practise
Mixing and preparing of South Indian spices for cooking for the next day
Must be willing to work on weekend and public holidays
Willing to start work very early in the morning
Have good skills and knowledge in Authentic South Indian cuisines (Veg/Non Veg)
Authentic Chettinad cuisine, varieties of Biryani
Able to make South Indian Tiffin – Prata, Dosa, Varieties Rice, Appam, Idli, Pakoda, Chapatti, Vadai, Sambar and varieties of Chutney
Knowledge of Malaysian Indian cuisine will be an advantage
Knowledge of making sambal for Mee Goreng
Have interpersonal skills and team player
Have min of 5-10 years relevant working experience
