South Indian-DCDP

Job Title: Demi Chef de Partie – South Indian Cuisine

Department: Kitchen
Reports To: Chef de Partie / Sous Chef
Location: Pondicherry

Job Summary:

The Demi Chef de Partie (South Indian Cuisine) is responsible for preparing and presenting authentic South Indian dishes while maintaining the highest quality standards in taste, hygiene, and presentation. The DCDP will assist the Chef de Partie in managing the South Indian section and ensuring efficient kitchen operations.

Key Responsibilities:

• Prepare and cook a wide range of South Indian dishes such as dosa, idli, vada, sambar, rasam, poriyal, kootu, kurma, etc.
• Ensure consistency in taste, quality, and presentation.
• Maintain proper mise-en-place for all South Indian menu items.
• Follow standard recipes and portion controls set by the Executive Chef/Chef de Partie.
• Maintain hygiene and cleanliness in the kitchen as per FSSAI and hotel standards.
• Ensure proper storage and labeling of all ingredients and leftovers.
• Assist in ordering and inventory management of ingredients specific to the South Indian section.
• Train and guide Commis Chefs and junior kitchen staff.
• Work closely with service staff to ensure timely food delivery and guest satisfaction.
• Ensure all kitchen equipment used is well maintained and in good working condition.
• Adhere to safety and sanitation policies at all times.

Job Types: Full-time, Permanent

Pay: ₹24,000.00 - ₹26,000.00 per month

Benefits:

• Food provided
• Health insurance
• Life insurance

Work Location: In person