Kitchen Helper

South Indian Cuisine – Kitchen Helper Responsibilities 1. Ingredient Preparation Clean, peel, chop, and prep vegetables commonly used in South Indian dishes (e.g., onions, tomatoes, drumsticks, okra, eggplant). Grate coconut, extract coconut milk, and assist in grinding fresh chutneys and masala pastes. Prepare tamarind water, buttermilk, and spice blends for dishes like sambar, rasam, and kuzhambu. 2. Support in Traditional Cooking Processes Assist with preparation of dosa, idli, vada, and uttapam batters (soaking, grinding, fermenting). Help in roasting and grinding spices for podis (powdered condiments) and curries. Prepare accompaniments like chutneys (coconut, mint, tomato) and sambar. 3. Kitchen Setup and Mise en PlaceSet up mise en place for breakfast, lunch, and dinner services (e.g., dosa station, chutney containers, idli trays). Refill and organize ingredients like mustard seeds, curry leaves, urad dal, chana dal, dry red chilies, and asafoetida. Prep banana leaves, if used for plating or serving. 4. Cooking Equipment HandlingClean and maintain idli steamers, dosa tawas (griddles), wet grinders, chutney blenders, and pressure cookers. Assist in oiling and maintaining proper heat on tawas for dosas and uttapams. Ensure timely cleaning and drying of traditional cooking utensils (e.g., kalchatti, kadai). 5. Hygiene and CleanlinessMaintain cleanliness of kitchen areas, especially around the dosa and idli prep zones. Follow hygiene standards while dealing with fermented batters and dairy-based dishes. Regularly sanitize utensils and cooking surfaces, especially those in contact with raw and fermented items. 6. Service and Refill AssistanceAssist in refilling chutneys, sambar, and rasam during meal service. Ensure hot items like idlis, dosas, and vadas are replenished in real time. Help in garnishing with coriander, curry leaves, or ghee as directed by the chef. 7. Inventory and Stock Management Monitor and restock lentils, rice, spices, curry leaves, and fresh coconut. Check for freshness and quality of ingredients, especially fermented items and dairy products. Label and store leftover batters, cooked items, and chutneys properly. 8. Team and Chef Support Respond quickly to chefs’ instructions during busy service periods. Work collaboratively with cooks preparing vegetarian thalis, breakfasts, and tiffin items. Keep all workstations organized and assist in transitioning between meal periods (breakfast to lunch, etc.).