Chef de Partie

Chef de Partie (CDP) – South Indian Cuisine

Job Summary

The Chef de Partie (South Indian) is responsible for managing the South Indian kitchen section, ensuring authentic taste, high food quality, hygiene standards, and smooth day-to-day operations. The role involves supervising junior staff, menu planning, and maintaining consistency in preparation and presentation.

Key Responsibilities

• Independently manage the South Indian kitchen section.
• Prepare, cook, and present authentic South Indian dishes including dosas, idlis, appams, puttu, sambars, chutneys, curries, and rice varieties.
• Plan daily mise-en-place and ensure timely service during operations.
• Supervise, train, and guide Commi chefs and kitchen assistants.
• Maintain food quality, portion control, and standard recipes.
• Ensure strict compliance with hygiene, sanitation, and FSSAI standards.
• Control food cost, minimize wastage, and manage inventory for the section.
• Assist in menu development and introduction of new South Indian dishes.
• Coordinate with other kitchen sections for smooth service.
• Ensure proper storage and labeling of food items.

Requirements & Qualifications

• 3–6 years of experience in South Indian cuisine, with at least 1–2 years as CDP or Senior Commi.
• Experience in hotels, resorts, or high-volume restaurants preferred.
• Strong knowledge of traditional South Indian cooking techniques and ingredients.
• Leadership and team-handling skills.
• Ability to work under pressure in a fast-paced environment.
• Knowledge of food safety, hygiene, and kitchen safety procedures.

Preferred Skills

• Menu planning and cost control.
• Strong organizational and time management skills.
• Passion for authentic South Indian cuisine.

Working Conditions

• Shift-based duties including weekends and holidays.
• High-paced kitchen environment.

Job Types: Full-time, Permanent

Pay: ₹26,000.00 - ₹35,244.82 per month

Work Location: In person