Training & Development Chef (South Indian )

South Indian cook is a culinary professional who specializes in preparing traditional dishes from the southern states of India—Tamil Nadu, Kerala, Karnataka, Andhra Pradesh, and Telangana. This regional cuisine is known for its bold flavors, diverse use ofA  spices, and emphasis on rice-based dishes.

Key Skills and Responsibilities:

• Expertise in regional recipes: Mastery of dishes like dosa, idli, sambar, rasam, vada, pongal, appam, avial, and biryanis.
• Spice blending: Proficient in using and balancing spices such as mustard seeds, curry leaves, dried red chilies, tamarind, and coconut in various forms.
• Ingredient handling: Skilled in using local ingredients like rice, lentils, coconut, millets, and native vegetables.
• Fermentation techniques: Knowledge of fermenting batter for dosas and idlis.
• Tiffin and full meals: Ability to prepare both light breakfast items (tiffin) and elaborate traditional meals served on banana leaves.
• Dietary awareness: Familiarity with vegetarian cooking, with optional expertise in South Indian non-veg dishes (like Chettinad chicken or Kerala fish curry).
• Personal Qualities:
• Attention to detail and consistency in taste and presentation.
• Good hygiene and kitchen management skills.
• Understanding of cultural significance and regional variati