Job Description

A South Indian Chef de Partie (CDP) job description involves managing a specific kitchen station, preparing high-quality South Indian dishes according to recipes, and maintaining kitchen hygiene and safety standards. Responsibilities include cooking, food preparation, portion control, inventory management, and potentially assisting with menu development and training junior staff. A CDP role requires experience in South Indian cuisine, culinary skills, and leadership qualities.

Key responsibilities

Dish preparation: Prepare and cook a variety of authentic South Indian dishes, following established recipes and quality standards.

Station management: Manage a specific kitchen section, ensuring all dishes are prepared to the highest quality standards.

Hygiene and safety: Maintain a clean, hygienic, and organized kitchen environment, adhering to all safety and sanitation regulations.

Inventory and stock: Assist with inventory management, stock rotation, and proper food storage to minimize spoilage and waste.

Menu assistance: Help in the creation of new menu items and specials, and assist the head chef with menu planning.

Team support: Supervise and coordinate junior kitchen staff, and assist in their training.

Job Types: Full-time, Permanent

Pay: ₹20,000.00 - ₹25,000.00 per month

Benefits:

Food provided Paid time off
Work Location: In person