South Indian Chef de Partie

Job Description

Position Overview
The South Indian CDP is responsible for preparing, cooking, and presenting authentic South Indian dishes with consistency and high quality. This role requires strong knowledge of regional cuisines such as Tamil Nadu, Kerala, Karnataka, and Andhra/Telangana specialties. The CDP will work closely with the Sous Chef and Head Chef to maintain kitchen standards, ensure smooth operations, and uphold hygiene and safety protocols.

✅ Key Responsibilities
Prepare and cook a wide range of South Indian dishes including:
Idli, dosa varieties, vada, pongal, upma
Sambar, rasam, kootu, poriyal, avial
Chettinad dishes, Kerala curries, Andhra-style preparations
Ensure consistency in taste, portioning, and presentation.
Manage a specific section of the kitchen (tiffin, curry, dosa, or fry section).
Assist in menu planning and development of new South Indian dishes.
Maintain mise-en-place for daily operations.
Monitor food quality, freshness, and storage standards.
Follow all hygiene, sanitation, and food safety guidelines.
Train and guide commis chefs and kitchen helpers.
Coordinate with the team to ensure timely service during peak hours.
Reduce wastage and manage inventory efficiently.

✅ Skills & Qualifications
Proven experience as a South Indian CDP or Demi Chef in a hotel or restaurant.
Strong knowledge of traditional South Indian cooking techniques and ingredients.
Ability to handle high-volume kitchen operations.
Good communication and teamwork skills.
Understanding of kitchen safety and hygiene standards.
Ability to work under pressure and maintain consistency.

✅ Preferred Experience
3–6 years of experience in South Indian cuisine.
Experience in breakfast/tiffin operations is a plus.
Exposure to multi-cuisine kitchens is an advantage.

✅ Work Environment
Fast-paced kitchen environment.
Early morning or shift-based work depending on menu requirements.
Collaboration with chefs, service staff, and management.

Requirements

South Indian CDP

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