Menu Planning: Collaborate with resort management to develop South Indian menus that appeal to guests' preferences and dietary requirements, incorporating traditional and contemporary dishes while considering seasonal ingredients and food trends. Food Preparation: Prepare and cook a variety of South Indian dishes, including dosas, idlis, vadas, sambar, rasam, chutneys, biryanis, curries, and desserts, using authentic recipes, fresh ingredients, and traditional cooking techniques. Recipe Development: Develop new recipes and variations of traditional South Indian dishes, experimenting with ingredients, flavors, and presentation to create innovative and appealing menu offerings that showcase regional culinary traditions. Ingredient Sourcing: Source high-quality ingredients, spices, and condiments required for South Indian cuisine, ensuring freshness, authenticity, and adherence to food safety standards, and maintaining inventory levels to support kitchen operations. Food Presentation: Plate and garnish South Indian dishes attractively, paying attention to detail and presentation to enhance visual appeal and create a memorable dining experience for guests. Quality Control: Monitor food quality, taste, and consistency throughout the cooking process, tasting and adjusting seasoning as needed, and ensuring that dishes meet established standards for flavor, texture, and appearance. Kitchen Management: Manage kitchen operations efficiently, organizing workstations, coordinating with kitchen staff, and prioritizing tasks to ensure timely preparation and service of South Indian cuisine to meet guest expectations. Hygiene and Safety: Maintain cleanliness and hygiene in the kitchen, following sanitation procedures, food safety guidelines, and HACCP principles to prevent cross-contamination, foodborne illnesses, and ensure compliance with health regulations. Training and Supervision: Train and supervise kitchen staff in the preparation and cooking of South Indian dishes, providing guidance, feedback, and coaching to ensure consistency in cooking techniques and adherence to recipe standards. Menu Innovation: Stay updated on culinary trends, techniques, and ingredients related to South Indian cuisine, and incorporate new ideas and innovations into menu development to keep offerings fresh, exciting, and reflective of current culinary preferences. Customer Interaction: Interact with guests to understand their preferences, accommodate special requests or dietary restrictions, and provide recommendations or explanations about South Indian dishes and culinary traditions, enhancing the dining experience. Cost Management: Manage food costs and kitchen expenses effectively, optimizing ingredient usage, minimizing waste, and controlling portion sizes to maximize profitability while maintaining quality and value for guests.