South Indian Cook

About the role

A South Indian Cook prepares South Indian dishes such as dosa, idli, vada, sambar and chutneys to taste and speed. They manage batters, tawa and steaming, and the gravies and rice dishes of the cuisine. The role is a cuisine specialist on the line. A good South Indian Cook holds the authentic taste and texture, keeps batters and chutneys fresh, cooks fast during a rush, controls portion and wastage, and keeps the station clean and food safe.

Key responsibilities

• Prepare South Indian dishes such as dosa, idli, vada and uttapam.
• Make and ferment batters to the right consistency and taste.
• Cook sambar, rasam, chutneys and other South Indian gravies.
• Manage the tawa and steaming stations during the service.
• Keep taste, texture and portion consistent across the orders.
• Prepare rice dishes and the accompaniments of the cuisine.
• Keep the station and equipment clean and food safe.
• Control ingredient use and wastage in the tiffin section.
• Store and rotate batters and perishables to keep them fresh.

Requirements

• Certificate in cookery or hands on training
• Experience cooking South Indian cuisine
• Food safety awareness
• 2 to 5 years cooking South Indian cuisine
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