Chef de Partie -Tandoor

Key Responsibilities:

1. Preparation of Dishes: Cook a variety of South Indian dishes, such as dosa, idli, sambar, rasam, biryanis, and chutneys, ensuring authenticity.
2. Menu Development: Plan and design menus that showcase South Indian flavors and cater to customer preferences.
3. Ingredient Management: Source, manage, and ensure the freshness of spices, lentils, rice, and other South Indian staples.
4. Food Quality Control: Maintain high standards of taste, presentation, and hygiene in food preparation.
5. Kitchen Operations: Oversee kitchen processes, including food preparation, cooking times, and portioning.
6. Staff Training: Train junior staff in South Indian cooking techniques and recipes.
7. Adaptation: Modify dishes to meet dietary restrictions or preferences (e.g., vegetarian, vegan).