South Indian Chef

Job Description

Position:Demi Chef De Partie (DCDP)Specialisation:South Indian CuisineDepartment:Food & Beverage KitchenCTC:29,000/- per monthKEY RESPONSIBILITIES
• Prepare and execute South Indian dishes including idli, dosa, vada, sambhar, rasam, avial, kootu, rice meals, appam, uttapam, and regional specialities.
• Maintain consistent taste, texture, and presentation as per standardised recipes.
• Operate and maintain dosa tawas, idli steamers, pressure cookers, and related equipment.
• Set up, stock, and maintain the South Indian section before, during, and after service.
• Prepare fermented batters and pre-preparations on schedule.
• Follow FIFO and portion control to minimise wastage.
• Maintain HACCP standards and personal hygiene at all times.
• Ensure cleanliness of the section, equipment, and storage areas.
• Guide and support Commis Chefs in South Indian preparation techniques.
• Communicate stock requirements and operational issues to the Chef De Partie.
QUALIFICATIONS & EXPERIENCE
• Diploma/Degree in Hotel Management or Culinary Arts (preferred).
• Minimum 2-3 years of experience in a South Indian kitchen in a hotel or restaurant setup.
• Strong knowledge of South Indian spices, tempering techniques, and regional styles (Kerala, Tamil Nadu, Karnataka, Andhra Pradesh).
• Ability to work in a fast-paced, high-volume kitchen environment.

Keyskills :
hotel managementdcdppantryteam managementchefchinese cuisineindian cuisinesouth indian cuisine