As a South Indian CDP (Chef de Partie) position will require expertise in preparing and managing a specific station in a kitchen, focusing on South Indian cuisine. Responsibilities include preparing dishes like dosas, idlis, and various curries, overseeing junior staff, maintaining hygiene standards, managing inventory, and contributing to menu development. Strong culinary skills, leadership, and experience in a South Indian kitchen are essential. Key Responsibilities: Culinary Expertise: Preparing and executing South Indian dishes with authenticity and consistency. This includes mastering popular items like dosas, idlis, vadas, sambhar, and various chutneys. Kitchen Management: Managing a team of Commis chefs, delegating tasks, and ensuring smooth operations within their designated section. Quality Control: Maintaining high standards of food quality, presentation, and hygiene. Inventory Management: Monitoring inventory levels, minimizing waste, and ensuring efficient use of raw materials. Menu Development: Collaborating with the Sous Chef or Head Chef in menu planning and recipe development. Training and Development: Training junior staff on cooking techniques, kitchen protocols, and food safety standards. Food Safety and Hygiene: Ensuring adherence to all food safety regulations and maintaining a clean and organized work environment. Required Skills and Experience: Proven Experience: 4-6 years of relevant experience in a South Indian kitchen, with at least 2 years as a CDP Culinary Proficiency: Expertise in preparing a wide range of South Indian dishes, including tiffin items and various curries. Leadership Skills: Ability to supervise and motivate junior staff at various outlets. Organizational Skills: Ability to manage inventory, maintain kitchen hygiene, and work under pressure in a fast-paced environment. Communication Skills: Clear and effective communication with other kitchen staff and management. Adaptability: Ability to adapt to different cooking styles and techniques Job Types: Full-time, Permanent Pay: ₹30,000.00 - ₹50,000.00 per month Benefits: Paid sick time Schedule: Rotational shift Supplemental Pay: Commission pay Performance bonus Work Location: In person
As a restaurant captain oversees the dining area to ensure a smooth and positive guest experience, managing staff, coordinating with the kitchen, and addressing customer concerns. They are responsible for maintaining service quality, managing reservations and seating, and sometimes assisting with training and inventory. Key Responsibilities: Customer Service: Greeting guests, managing reservations and seating arrangements, and ensuring a welcoming atmosphere. Staff Management: Supervising and coordinating the activities of servers, ensuring they provide efficient and courteous service. Service Coordination: Communicating with the kitchen to ensure timely food delivery, managing table settings, and addressing any service-related issues. Guest Issue Resolution: Handling customer complaints and resolving issues to maintain guest satisfaction. Maintaining Standards: Ensuring high standards of service, hygiene, and safety in the dining area. Inventory Management: Managing supplies, ensuring adequate stock of tableware and other necessities. Training and Support: May be involved in training new staff and providing guidance to existing team members. Essential Skills: Excellent Communication: Clear and effective communication with both guests and staff is crucial. Leadership: Ability to lead and motivate a team of servers. Problem-Solving: Ability to handle unexpected situations and resolve customer issues effectively. Organizational Skills: Ability to manage multiple tasks and prioritize effectively. Customer Service: A strong focus on providing excellent customer service and creating a positive dining experience. Knowledge of F&B Operations: Understanding of food and beverage service procedures and standards. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Work Location: In person
As a restaurant captain oversees the dining area to ensure a smooth and positive guest experience, managing staff, coordinating with the kitchen, and addressing customer concerns. They are responsible for maintaining service quality, managing reservations and seating, and sometimes assisting with training and inventory. Key Responsibilities: Customer Service: Greeting guests, managing reservations and seating arrangements, and ensuring a welcoming atmosphere. Staff Management: Supervising and coordinating the activities of servers, ensuring they provide efficient and courteous service. Service Coordination: Communicating with the kitchen to ensure timely food delivery, managing table settings, and addressing any service-related issues. Guest Issue Resolution: Handling customer complaints and resolving issues to maintain guest satisfaction. Maintaining Standards: Ensuring high standards of service, hygiene, and safety in the dining area. Inventory Management: Managing supplies, ensuring adequate stock of tableware and other necessities. Training and Support: May be involved in training new staff and providing guidance to existing team members. Essential Skills: Excellent Communication: Clear and effective communication with both guests and staff is crucial. Leadership: Ability to lead and motivate a team of servers. Problem-Solving: Ability to handle unexpected situations and resolve customer issues effectively. Organizational Skills: Ability to manage multiple tasks and prioritize effectively. Customer Service: A strong focus on providing excellent customer service and creating a positive dining experience. Knowledge of F&B Operations: Understanding of food and beverage service procedures and standards. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Work Location: In person