South Indian

Job Description

Position: Chef de Partie – South Indian Department: Kitchen Reports to: Sous Chef / Head Chef Location: [Add your location]

Role Overview
The CDP – South Indian Cuisine is responsible for preparing, cooking, and presenting authentic South Indian dishes with consistency and high quality. This role requires strong knowledge of regional flavors, traditional techniques, and the ability to work efficiently in a fast‑paced kitchen environment.

Key Responsibilities
Prepare and cook South Indian dishes such as dosa, idli, vada, sambar, rasam, poriyal, kootu, biryani, and regional specialties.

Ensure all dishes are prepared according to standard recipes and presentation guidelines.

Maintain high levels of hygiene, cleanliness, and food safety in the kitchen.

Assist in menu planning, recipe development, and introducing new South Indian dishes.

Manage mise‑en‑place and ensure timely preparation during service hours.

Monitor stock levels and communicate shortages to the Sous Chef.

Maintain proper storage of ingredients, spices, and perishables.

Train and guide junior staff when required.

Ensure portion control and minimize food wastage.

Coordinate with other kitchen sections to ensure smooth operations.

Skills & Qualifications
Proven experience as a CDP or Commis Chef specializing in South Indian cuisine.

Strong knowledge of South Indian spices, ingredients, and cooking techniques.

Ability to work under pressure and manage multiple tasks.

Good communication and teamwork skills.

Understanding of food safety and hygiene standards.

Culinary certification is an advantage but not mandatory.

Personal Attributes
Passion for South Indian cooking and regional flavors.

Attention to detail and commitment to quality.

Positive attitude and willingness to learn.

Ability to work flexible hours, including weekends and holidays.

Requirements

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