Sr. CDP South Indian

Key Responsibilities

• Preparing and Cooking South Indian Dishes: This is the core responsibility. The chef would be in charge of preparing and cooking a variety of South Indian dishes, including curries, dosas, idlis, vadas, and traditional rice preparations from regions like Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh.
• Station Management: As a Chef de Partie (CDP), they would be responsible for a specific station, such as the curry section, tandoor, or breakfast/tiffin station. This includes managing the inventory, cleanliness, and efficiency of their area.
• Quality Control: They must ensure all dishes are prepared to the highest standard, following recipes, and maintaining consistency in taste, presentation, and quality. This role involves supervising junior kitchen staff and ensuring they adhere to the same standards.
• Menu Development: A Senior CDP may assist the head chef in developing new South Indian dishes, experimenting with ingredients, and introducing regional specialties to the menu.
• Inventory and Ordering: They would be responsible for monitoring the stock of all necessary ingredients—spices, vegetables, lentils, and other specialized items—and placing orders to avoid shortages.
• Hygiene and Safety: They must maintain a clean and sanitized work environment, strictly following all food safety and hygiene regulations.

Job Type: Permanent

Pay: ₹36,000.00 - ₹37,000.00 per month

Work Location: In person