DCDP

Job Description

Key Responsibilities: Food Preparation & Cooking: Prepare a variety of South Indian dishes including breakfast items, gravies, rice preparations, and snacks. Ensure correct use of spices, cooking methods, and presentation for authenticity. Cook and plate dishes efficiently during service hours, especially during breakfast buffets or specialty menus. Maintain portion and quality control standards. Operational Duties: Assist in daily mise-en-place and prep for the section. Monitor and maintain kitchen equipment, especially dosa tavas, steamers, and idli stands. Ensure all food is stored, prepared, and served in compliance with hygiene and safety standards (HACCP). Teamwork & Supervision: Supervise and guide Commis 1, 2, and 3 in the South Indian section. Train junior staff on recipes, techniques, and cleanliness. Communicate with service staff and other kitchen departments for smooth operations. Inventory & Cost Control: Monitor usage and assist in controlling waste and food costs. Assist in ordering and stock rotation for South Indian ingredients (e.g., lentils, rice, curry leaves, coconut, spices). Requirements: Proven experience (2–4 years) in South Indian cuisine, preferably in hotels or specialty restaurants. Knowledge of traditional and regional dishes from Tamil Nadu, Kerala, Karnataka, and Andhra/Telangana. Ability to work in a high-pressure, fast-paced kitchen. Understanding of food hygiene, allergen awareness, and safety procedures. Culinary diploma or certification is preferred. Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Rotational shift Work Location: In person