Job Description

Job Summary:

Gokulam Grand Hotel, Trivandrum, a distinguished five-star luxury property, is seeking an experienced and skilled

Chef de Partie (CDP) - South Indian Cuisine

to join our culinary team. The ideal candidate should have 5 to 7 years of experience, with a strong focus on South Indian cuisine, particularly in luxury hotels or fine-dining establishments. As a CDP, you will be responsible for overseeing the South Indian kitchen section, ensuring the preparation and presentation of high-quality dishes, and maintaining the highest standards of food safety, cleanliness, and kitchen organization.

Key Responsibilities:

Food Preparation & Cooking:

Oversee the preparation and cooking of South Indian dishes, ensuring they meet the high standards of Gokulam Grand Hotel. Prepare a variety of South Indian dishes, including dosas, idlis, sambar, curries, rice dishes, and traditional specialties, while maintaining consistency in quality and taste. Innovate and develop new dishes and recipes based on guest preferences, seasonality, and regional trends, while preserving the authenticity of South Indian cuisine.

Kitchen Management & Team Leadership:

Supervise and guide junior chefs and kitchen staff in the preparation and presentation of South Indian dishes. Ensure all team members are properly trained in the preparation techniques and food safety standards specific to South Indian cuisine. Manage kitchen operations during service, ensuring timely and efficient preparation of food orders and proper coordination between the kitchen and service teams. Assist in the development and training of kitchen staff to improve skills and performance.

Quality Control & Presentation:

Maintain a high standard of food quality, ensuring that every dish meets the established specifications for flavor, texture, and presentation. Perform regular quality checks on ingredients and finished dishes to ensure they meet the hotel's luxury standards. Ensure the correct garnishing and presentation of dishes according to the hotel's established guidelines.

Inventory & Stock Management:

Monitor inventory levels of ingredients, spices, and other supplies required for South Indian dishes, ensuring timely ordering and minimal wastage. Ensure proper storage and rotation of ingredients to maintain freshness and prevent spoilage. Assist in maintaining cost control by using ingredients efficiently and minimizing waste.

Food Safety & Hygiene:

Ensure compliance with health and safety regulations in the kitchen, including hygiene standards and food safety protocols. Supervise the cleanliness and sanitation of the kitchen, including workstations, tools, and equipment. Adhere to proper food handling procedures, including temperature control, to ensure guest safety.

Menu Development & Special Events:

Collaborate with the Executive Chef and Sous Chef in creating and developing South Indian menu items for special events, buffets, and a la carte offerings. Contribute innovative ideas for seasonal menus, special promotions, and guest preferences. Ensure that special dietary requirements, including allergies or preferences, are carefully addressed during menu planning and service.

Collaboration & Coordination:

Coordinate with the Sous Chef, Executive Chef, and other kitchen staff to ensure smooth kitchen operations. Maintain open communication with front-of-house teams to ensure the timely delivery of food and a seamless guest experience.

Qualifications & Skills:

Educational Qualification:

Diploma or Degree in Culinary Arts, Hotel Management, or a related field from a recognized institution.

Experience:

5 to 7 years of experience in the culinary field, with at least 3 years in a supervisory role specializing in South Indian cuisine, preferably in luxury hotels or fine-dining establishments.

Technical Skills:

Expertise in preparing and cooking South Indian dishes, with a deep understanding of regional ingredients, techniques, and flavors. Strong knowledge of kitchen operations, food safety standards, and sanitation procedures. Proficient in managing kitchen inventory, portion control, and minimizing food waste. Ability to manage multiple tasks and coordinate effectively during busy service periods.

Language Skills:

Proficiency in English (both written and spoken). Knowledge of Malayalam or other regional languages is a plus.

Personal Attributes:

Strong leadership, organizational, and communication skills. Ability to work efficiently in a high-pressure, fast-paced environment. Creative, with a passion for developing new dishes and improving food offerings. Strong attention to detail, with a focus on maintaining high standards of food quality and presentation. Professional demeanor and excellent grooming standards.
Job Type: Full-time

Pay: ?26,000.00 - ?32,000.00 per month

Benefits:

Flexible schedule Food provided Health insurance Paid sick time Paid time off Provident Fund
Work Location: In person