Chef De Partie South Indian Cuisine

0 - 5 years

3 - 7 Lacs

ahmedabad

Posted:10 hours ago| Platform: Naukri logo

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Skills Required

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Work Mode

Work from Office

Job Type

Full Time

Job Description

Chef de Partie (South Indian Cuisine) is responsible for the overall supervision, management, and quality control of the designated South Indian kitchen section. This leadership role ensures the consistent and authentic execution of regional dishes, manages the daily workflow of the section, and strictly upholds hygiene standards.

Responsibilities

  1. Section Leadership:

    Take full charge of the assigned South Indian kitchen station (e.g., Dosa/Idli, Curry/Stew, or Uthappam) during all service periods, managing the daily

    mise en place

    and ensuring smooth, timely output of dishes.

  2. Quality & Authenticity:

    Enforce strict adherence to all standardized recipes,

    fermentation processes

    , and plating guidelines to guarantee the authentic flavor and consistent quality of every South Indian dish.

  3. Team Supervision:

    Train, mentor, and supervise

    Commis Chefs and junior staff assigned to the station, delegating tasks, monitoring performance, and fostering skill development in techniques like grinding, tempering, and spice blending.

  4. Cost Control:

    Accurately manage the ordering, receiving, and storage of ingredients within the section. Implement measures to minimize

    wastage

    and assist the Sous Chef in managing daily food cost targets.

  5. Service Execution:

    Oversee the quick and accurate fulfillment of orders during peak service times, ensuring coordination with the Expeditor and other kitchen sections.

  6. Hygiene & Safety:

    Uphold and enforce the highest standards of

    HACCP, food safety, and kitchen hygiene

    across the entire station, including the proper maintenance of specialized equipment (e.g., wet grinders, dosa tawas).

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