DCDP - SOUTH INDIAN

Position Summary

The DCDP – South Indian Cuisine is responsible for assisting the CDP in preparing, cooking, and presenting authentic South Indian dishes while ensuring high standards of quality, hygiene, and consistency. The role involves supervising Commis staff, maintaining section operations, and contributing to menu development.

Key ResponsibilitiesFood Preparation & Cooking

• Prepare and cook authentic South Indian dishes such as dosa varieties, idli, vada, Kerala dishes, curries, chutneys, biryanis, gravies, and regional specialties.
• Ensure portion control, taste, texture, and presentation meet hotel standards.
• Follow standard recipes and maintain consistency across all servings.
• Assist in daily mise-en-place for the South Indian section.

Operations & Coordination

• Support the Chef de Partie in managing the section during service.
• Supervise Commis I/II/III and guide them in basic preparations.
• Ensure smooth workflow during breakfast, lunch, dinner, and banquets.
• Coordinate with other sections to ensure timely service.

Quality & Hygiene

• Maintain strict hygiene, sanitation, and safety standards as per FSSAI and hotel policies.
• Ensure proper storage, labelling, and rotation of food (FIFO method).
• Monitor equipment and report any malfunction immediately.

Inventory & Cost Control

• Assist in controlling wastage and maintaining food cost targets.
• Keep track of stock levels and communicate requisitions on time.
• Ensure efficient use of raw materials with minimal waste.

Menu & Innovation

• Contribute ideas for new South Indian dishes, seasonal menus, and specials.
• Help in food trials and tastings.

Skills & Requirements

• Minimum 3–5 years experience in a branded hotel or reputed restaurant, specializing in South Indian cuisine.
• Strong knowledge of Kerala cuisine preferred (Hotel should customise as needed).
• Ability to work under pressure during peak hours.
• Good communication and team-handling skills.
• Basic understanding of food safety standards and kitchen equipment.

Education

• Diploma/Certificate in Culinary Arts or Food Production (preferred).

Personal Attributes

• Well-groomed, disciplined, and a strong team player.
• Passionate about South Indian cuisine and food quality.
• Positive attitude and willingness to learn.

Job Type: Full-time

Pay: ₹22,000.00 - ₹25,000.00 per month

Work Location: In person