- Menu Planning: Develop innovative and authentic South Indian cuisine menus, incorporating traditional dishes and modern interpretations.
- Cooking: Expertly prepare a variety of South Indian dishes, including dosas, idlis, sambar, rasam, vadas, and regional specialties like Chettinad cuisine, Kerala cuisine, etc.
- Ingredient Sourcing: Ensure the procurement of high-quality, fresh ingredients, spices, and condiments essential for South Indian cuisine.
- Food Safety: Adhere to strict food safety and sanitation standards to maintain a clean and hygienic kitchen environment.
- Team Leadership: Provide guidance and supervision to kitchen staff, including sous chefs, cooks, and kitchen assistants, to ensure efficient operations and high-quality food production.
- Training: Train kitchen staff in traditional South Indian cooking techniques, recipes, and presentation standards
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