Job Summary
The Chef de Partie – South Indian is responsible for managing the South Indian section of the kitchen, ensuring the preparation and presentation of authentic, high-quality dishes while maintaining consistency, food safety, hygiene, and operational efficiency. The role includes supervising junior kitchen staff, controlling food costs, and ensuring guest satisfaction through exceptional culinary standards.
Key Responsibilities
- Prepare and present authentic South Indian dishes, including breakfast, à la carte, buffet, and specialty menu items.
- Ensure consistency in taste, quality, portioning, and presentation as per standard recipes.
- Supervise and guide Commis chefs and trainees in daily kitchen operations.
- Plan and organize mise en place for smooth service.
- Maintain high standards of food hygiene, sanitation, and personal grooming in compliance with HACCP and hotel SOPs.
- Monitor stock levels and raise timely requisitions for ingredients and supplies.
- Minimize food wastage and contribute to effective cost control.
- Ensure proper storage, labeling, and rotation of food items (FIFO).
- Assist in menu planning, recipe standardization, and new dish development.
- Maintain cleanliness and proper maintenance of kitchen equipment and workstations.
- Coordinate effectively with service and stewarding teams for seamless operations.
- Adhere to all health, safety, and fire regulations.
Key Skills
- Expertise in authentic South Indian cuisine.
- Strong knowledge of dosa, idli, appam, puttu, Kerala, Tamil Nadu, Karnataka, and Andhra specialties.
- Excellent knowledge of gravies, chutneys, sambhar, rasam, breakfast items, and traditional rice preparations.
- Good leadership and team management skills.
- Strong understanding of food safety and HACCP standards.
- Ability to perform under pressure in a fast-paced environment.
- Good communication and time management skills.
Qualifications
- Diploma/Degree in Hotel Management or Culinary Arts.
- Certification in Food Safety/HACCP is an added advantage.
Experience
- 4–6 years of experience in hotel or fine dining kitchens.
- Minimum 2 years of experience as a Demi Chef de Partie or equivalent in South Indian cuisine.
- Experience in a luxury hotel or premium restaurant is preferred.
Ability to commute/relocate:
- Thiruvananthapuram, Kerala: Reliably commute or planning to relocate before starting work (Preferred)
Application Question(s):
- How many years of experience do you have as a Chef de Partie or equivalent in South Indian cuisine?
- Have you worked in a star hotel, premium restaurant, or large-scale catering operation?
Work Location: In person
