Job Description

Preparation & Cooking:

A

CDP (Chef de Partie)

, is responsible for running a specific section of the kitchen. In South Indian cuisine, this role involves a deep understanding of traditional dishes, spices, and cooking techniques unique to the region.

Primary Duties:

Prepare and cook authentic South Indian dishes like dosa, idli, vada, sambar, rasam, avial, poriyal, etc. Mastery in handling ingredients like rice, lentils, coconut, curry leaves, tamarind, and various regional spices.

Station Management:

Take charge of the South Indian cuisine section in the kitchen. Ensure all mise en place (prep work) is ready for smooth service.

Quality Control:

Maintain high food quality, presentation, and taste standards. Conduct regular tasting and adjustments to recipes as required.

Inventory & Ordering:

Monitor inventory levels of South Indian ingredients and coordinate with the store or purchase team for restocking. Ensure minimal wastage.

Team Coordination:

Supervise Commis chefs and kitchen helpers in the South Indian section. Train junior staff in techniques and recipes.

Hygiene & Safety Responsibilities:

Ensure cleanliness and hygiene of the kitchen area and utensils. Comply with food safety standards and HACCP guidelines. Maintain personal hygiene and wear proper uniform and gear.

Other Responsibilities:

Innovate and introduce new South Indian dishes or fusion items if requested by the Head Chef or management. Cooperate with other kitchen sections to ensure smooth operation during busy periods or events. Assist in buffet setups, live counters, or special South Indian-themed nights.
Job Types: Full-time, Fresher

Pay: Up to ?25,000.00 per month

Benefits:

Food provided
Schedule:

Day shift Evening shift Morning shift Rotational shift Weekend availability
Work Location: In person