We are seeking a highly skilled South Indian CDP who specializes in the "Naadan" flavors of Kerala. The ideal candidate must be a master of traditional techniques—from the perfect ferment for Appam to the complex tempering of seafood curries—while ensuring the kitchen maintains modern standards of hygiene and speed.

Key Responsibilities

Authentic Execution: Manage the production of core Kerala items including Malabar Parotta, Appam, Puttu, and a wide range of vegetarian and non-vegetarian curries (Meen Moilee, Mutton Varutharacha, etc.).
Spice Craft: Supervise the roasting and grinding of in-house spice blends to ensure the authentic "homestyle" taste of Kerala cuisine.
Section Leadership: Direct the activities of Commis chefs in the South Indian section, ensuring all mise-en-place is ready before peak service hours.
Seafood Management: Oversee the cleaning, marination, and cooking of fresh catch, ensuring delicate proteins are never overcooked.
Plating & Presentation: Adapt traditional dishes for a contemporary restaurant presentation without losing their authentic soul.

Candidate Profile

Experience: 5–10 years in professional kitchens; 3 years minimum at the CDP level in a well-known South Indian or Kerala-specialty restaurant.
Cultural Nuance: Understanding the distinct differences between North Malabar (Moplah) and South Kerala (Travancore) flavor profiles.

Job Types: Full-time, Permanent

Pay: ₹27,000.00 - ₹35,000.00 per month

Benefits:

Health insurance
Paid sick time
Paid time off
Provident Fund

Work Location: In person

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