Key Responsibilities of a CDP (South Indian) in a 5-star Hotel
- Recipe Execution: Prepare, cook, and present South Indian specialties (e.g., dosas, appams, curries, and stews) strictly adhering to the executive chef’s recipes and the hotel's portion standards.
- Station Management: Oversee the daily operations of the South Indian station, organizing prep work (mise en place) for breakfast, lunch, and dinner services.
- Hygiene & Sanitation: Ensure the highest standards of food safety, adhering to HACCP and COSHH guidelines, and maintaining a spotless workspace.
- Inventory & Ordering: Monitor stock levels for South Indian ingredients, report shortages to the Sous Chef, and assist in minimizing food waste.
- Staff Supervision: Train, guide, and mentor junior cooks (Commis I, II, III) working in the section.
Qualifications
- Experience: Typically 3 to 5 years of culinary experience in a 5-star hotel, luxury resort, or fine-dining restaurant, with specialization in South Indian regional cuisine.
- Education: A diploma or degree in Hotel Management or Culinary Arts.
- Skills: Strong knowledge of regional spices, traditional cooking techniques, and ability to work effectively under high-volume pressure.
Benefits:
- Food provided
- Health insurance
- Provident Fund
Work Location: In person
