Menu Planning: Creating menus that feature traditional South Indian dishes, taking into account seasonal ingredients, regional specialties, and customer preferences. Recipe Development: Developing and refining recipes for South Indian dishes, ensuring authenticity in flavors, spices, and cooking techniques. Food Preparation: Expertly preparing and cooking South Indian dishes such as dosas, idlis, vadas, sambar, rasam, various types of rice dishes (like biryanis and pongal), and a variety of vegetarian and non-vegetarian curries. Ingredient Selection: Sourcing and selecting high-quality ingredients, spices, and condiments essential for South Indian cuisine. Ensuring freshness and authenticity in all preparations. Presentation: Plating dishes attractively while adhering to traditional presentation styles of South Indian cuisine. Attention to detail in garnishing and serving dishes. Kitchen Management: Overseeing the day-to-day operations of the kitchen, including food preparation, cooking, and cleanliness. Managing kitchen staff, assigning tasks, and ensuring smooth workflow. Quality Control: Maintaining high standards of food quality, taste, and consistency. Conducting regular tasting sessions and inspections to ensure dishes meet established standards. Health and Safety Compliance: Adhering to health and safety regulations in food preparation and handling. Ensuring cleanliness and hygiene standards are maintained in the kitchen. Training and Development: Training kitchen staff on South Indian cooking techniques, recipes, and presentation methods. Providing guidance and support to junior chefs and kitchen assistants. Customer Interaction: Collaborating with restaurant management and serving staff to cater to special dietary requests and provide recommendations to guests. Engaging with customers to gather feedback and improve menu offerings.