Job Description – Chef de Partie (CDP) / Commis I – South Indian CuisinePosition
Chef de Partie (CDP) / Commis I – South Indian Cuisine
Department: Kitchen Operations
Reports To: Sous Chef / Executive Chef
Job Summary
The Chef de Partie (CDP) / Commis I – South Indian Cuisine is responsible for preparing authentic South Indian dishes while ensuring consistency in taste, quality, presentation, and hygiene. The role includes managing the South Indian kitchen section, maintaining food safety standards, supervising junior kitchen staff (CDP), and ensuring smooth kitchen operations during service.
Key ResponsibilitiesFood Preparation & Production
- Prepare and cook South Indian dishes including dosa, idli, vada, uttapam, appam, upma, lemon rice, curd rice, sambar, rasam, chutneys, and specialty regional dishes.
- Prepare dosa, idli, and vada batters while ensuring proper fermentation and consistency.
- Maintain authentic taste, texture, and presentation as per standard recipes.
- Ensure timely preparation during breakfast, lunch, and dinner service.
- Monitor food quality, portion size, and plating standards.
Kitchen Operations
- Manage the South Indian kitchen section efficiently.
- Coordinate with other kitchen departments to ensure smooth service.
- Maintain mise en place and ingredient availability before each shift.
- Ensure all kitchen equipment such as dosa tawa, idli steamer, grinders, and cooking ranges are properly maintained and cleaned.
- Assist in menu development and seasonal dish planning.
Inventory & Cost Control
- Monitor daily stock of rice, lentils, spices, vegetables, dairy products, and other ingredients.
- Ensure FIFO (First In, First Out) and proper storage practices.
- Minimize food wastage and maintain food cost targets.
- Raise purchase requisitions and assist in monthly inventory checks.
Hygiene & Food Safety
- Follow FSSAI guidelines and company food safety SOPs.
- Maintain cleanliness of kitchen equipment, workstations, refrigerators, and storage areas.
- Ensure proper personal hygiene and grooming.
- Maintain temperature logs and food storage records.
Team Management (CDP)
- Supervise Commis II, Commis III, kitchen assistants, and helpers.
- Train junior staff on recipes, cooking techniques, hygiene standards, and SOPs.
- Allocate daily work responsibilities and monitor performance.
- Maintain discipline and teamwork within the kitchen.
Skills Required
- Expertise in authentic South Indian cuisine.
- Strong knowledge of batter preparation and fermentation techniques.
- Experience in operating commercial dosa tawas, idli steamers, wet grinders, and kitchen equipment.
- Knowledge of food costing, portion control, and inventory management.
- Ability to work efficiently during high-volume service.
- Good communication and teamwork skills.
Qualifications
- Diploma/Degree in Hotel Management or Culinary Arts preferred.
- Certification in Food Safety and Hygiene is an advantage.
ExperienceChef de Partie (CDP)
- 4–7 years of experience in South Indian cuisine.
- Minimum 2 years of experience independently handling a South Indian kitchen section.
Commis I
- 2–4 years of experience in South Indian food preparation.
- Hands-on experience in breakfast and à la carte South Indian operations.
Key Performance Indicators (KPIs)
- Consistency in taste and food quality.
- Order preparation and service time.
- Customer satisfaction and feedback.
- Food cost and wastage control.
- Hygiene and food safety compliance.
- Kitchen cleanliness and equipment maintenance.
- Team productivity and SOP adherence.
Working Conditions
- Rotational shifts, including weekends and public holidays.
- Ability to stand for extended periods and work in a fast-paced kitchen.
- Strict adherence to company grooming, hygiene, and food safety standards.
Feel free to share the Cv at [email protected]
Pay: ₹12,000.00 - ₹20,000.00 per month
Work Location: In person
