Job Description

The Chef de Partie - South Indian Cuisine is responsible for preparing and presenting authentic South Indian dishes with consistency, quality, and creativity. The CDP ensures food safety, supervises commis chefs, and contributes to the smooth running of the South Indian section of the kitchen in line with the resort's culinary standards.

Key ResponsibilitiesFood Preparation & Cooking

Prepare and cook high-quality South Indian dishes such as dosas, idlis, vadas, sambar, chutneys, Kerala-style curries, appams, etc. Ensure dishes are prepared according to recipes, presentation standards, and hygiene protocols. Manage mise-en-place efficiently to ensure smooth service during peak hours.

Section Management

Oversee the operations of the South Indian section and assist in menu planning and innovation. Supervise and guide junior kitchen staff including commis chefs and kitchen helpers. Maintain cleanliness and organization of the section, including storage and labeling.

Inventory & Cost Control

Monitor stock levels for ingredients specific to South Indian cuisine. Inform Sous Chef of shortages and assist in placing requisitions. Minimize food wastage through proper portion control and storage.

Quality & Hygiene Compliance

Follow HACCP standards and ensure personal and kitchen hygiene is maintained at all times. Conduct daily checks on freshness and quality of ingredients. Ensure timely and safe disposal of expired or spoiled ingredients.

Qualifications

Diploma or certification in Culinary Arts / Hotel Management. Minimum 3-5 years of experience in a South Indian kitchen, preferably in a resort or hotel. Strong knowledge of South Indian cuisines including Kerala, Tamil Nadu, Karnataka, and Andhra specialties. Experience with traditional techniques (e.g., stone-grinding chutneys, steaming idlis, etc.).

Key Competencies

Passion for South Indian culinary traditions. Attention to detail and presentation. Ability to work under pressure and manage multiple orders. Team leadership and training skills. Strong communication and coordination with service staff.

Working Conditions

Resort-based role with flexible shifts including weekends and holidays. High-pressure environment, especially during peak meal times or events.
Job Types: Full-time, Permanent

Pay: Up to ?35,000.00 per month

Schedule:

Rotational shift
Work Location: In person