A South Indian DCDP (Demi Chef de Partie) is a specialized culinary professional responsible for preparing, cooking, and overseeing South Indian cuisine (dosas, idlis, sambar) within a professional kitchen. As a, DCDP, you assist the Chef de Partie (CDP) in managing the station, ensuring quality and food safety, typically requiring 2–4 years of experience.
Key Details
- Role Responsibilities: Preparing and presenting authentic South Indian dishes, managing daily mise-en-place, controlling food wastage, and supporting team members.
- Required Skills: Expertise in South Indian cooking techniques, bulk cooking experience, and strong team handling skills
Pay: ₹24,000.00 - ₹26,000.00 per hour
Benefits:
- Food provided
- Provident Fund
Work Location: In person
