South Indian Chef ( CDP )

South Indian Chef ( CDP )

Key Responsibilities

• Prepare and cook a variety of South Indian dishes such as Idli, Dosa, Vada, Uttapam, Upma, Pongal, Sambar, Rasam, Avial, Poriyal, and chutneys.
• Ensure taste, texture, and presentation are consistent with outlet standards.
• Assist in menu planning and recipe standardization for South Indian items.
• Supervise and guide Commis Chefs in preparation and cooking.
• Manage daily mise-en-place and ensure readiness for service.
• Control wastage, portion sizes, and maintain cost efficiency.
• Maintain cleanliness and hygiene in the South Indian kitchen section as per FSSAI/HACCP standards.
• Monitor and ensure proper storage of raw materials, spices, and cooked items.
• Coordinate with store for timely requisition of South Indian ingredients (rice, pulses, spices, coconut, curry leaves, etc.).
• Train junior staff in South Indian cooking techniques and SOPs.
• Work closely with the Sous Chef/Head Chef in implementing new recipes and seasonal specials.
• Ensure adherence to health, safety, and sanitation regulations.

Requirements & Skills

• Proven experience as a CDP / DCDP in South Indian cuisine.
• Strong knowledge of regional specialties across Tamil Nadu, Karnataka, Kerala, Andhra, and Telangana cuisines.
• Ability to handle dosa station, tiffin counter, and South Indian thali preparations.
• Good leadership and team management skills.
• Strong organizational and time management abilities.
• Knowledge of food safety and hygiene practices.
• Flexibility to work in shifts and during peak hours.

Qualification

• Diploma/Degree in Hotel Management or Culinary Arts (preferred).
• Minimum 4–6 years of relevant kitchen experience, with at least 2 years as DCDP/CDP in South Indian cuisine.

Salary : 20,000 to 30,000

Location : Pune

Contact Number : 8197837876

Job Type: Full-time

Pay: ₹20,000.00 - ₹30,000.00 per month

Benefits:

• Food provided

Work Location: In person