South Indian CDP

• Menu Planning and Execution:Assist in planning and developing menus for the designated cuisine type (South Indian)
• Execute dishes in accordance with established recipes and presentation standards
• Cooking and Food Preparation:Prepare and cook dishes as per the menu, ensuring consistency in taste, flavor, and presentation
• Oversee the cooking process and manage timing to ensure timely service
• Quality Control:Maintain high standards of food quality, hygiene, and safety
• Conduct regular checks to ensure adherence to recipes and portion sizes
• Section Management:Take charge of a specific section of the kitchen, South Indian cuisine
• Coordinate with other kitchen staff for smooth operations
• Ingredient Management:Manage and control inventory for the designated section
• Ensure the availability of fresh and quality ingredients
• Team Collaboration:Collaborate with other chefs and kitchen staff to coordinate menu items and ensure seamless service
• Communicate effectively with the kitchen team
• Training and Development:Train and mentor junior kitchen staff in cooking techniques and presentation
• Ensure adherence to culinary standards
• Hygiene and Safety:Follow and enforce proper food handling, storage, and sanitation standards
• Conduct regular checks to maintain a clean and organized kitchen
• Menu Innovation:Contribute to menu innovation and the development of new dishes
• Stay updated on industry trends and incorporate modern cooking techniques
• Customer Interaction:Collaborate with the service staff to understand customer preferences and feedback
• Make adjustments to dishes based on customer requests
• Adherence to Regulations:Ensure compliance with food safety regulations and health codes
• Implement and enforce kitchen policies and procedures

Qualifications and Skills:

• Culinary degree or relevant certification
• Proven experience as a Chef de Partie or Demi Chef de Partie, with specialization in South Indian cuisine
• In-depth knowledge of cooking techniques, flavors, and presentation
• Strong organizational and multitasking skills
• Excellent communication and leadership abilities
• Creativity and innovation in menu planning
• Familiarity with kitchen equipment and modern cooking methods
• High standards of cleanliness and adherence to safety protocols

Job Types: Full-time, Permanent

Pay: ₹20,000.00 - ₹25,000.00 per month

Benefits:

• Food provided
• Provident Fund

Work Location: In person