The South Indian Demi Chef de Partie (DCDP) is responsible for preparing and presenting authentic South Indian cuisine while maintaining the highest standards of food quality, hygiene, and consistency. The role supports the Chef de Partie in managing the South Indian section, supervising junior staff, and ensuring smooth kitchen operations.
Key Responsibilities
- Prepare and cook authentic South Indian dishes including dosa, idli, vada, uttapam, appam, pongal, upma, sambar, rasam, chutneys, curries, and regional specialties.
- Ensure all dishes are prepared according to standardized recipes and presentation guidelines.
- Perform daily mise en place and ensure all ingredients are available before service.
- Maintain consistency in taste, quality, and portion sizes.
- Monitor food quality during preparation and service.
- Supervise Commis Chefs and provide guidance and on-the-job training.
- Maintain cleanliness and organization of the assigned kitchen section.
- Ensure compliance with food safety, hygiene, and HACCP standards.
- Monitor stock levels and inform senior chefs of inventory requirements.
- Follow FIFO (First In, First Out) procedures for food storage and stock rotation.
- Minimize food wastage and contribute to cost control initiatives.
- Assist in menu planning and development of new South Indian dishes.
- Ensure proper use and maintenance of kitchen equipment.
- Support smooth kitchen operations during buffet, à la carte, banquets, and special events.
Qualifications
- Diploma or Degree in Hotel Management or Culinary Arts preferred.
- Certification in Food Safety or HACCP is an added advantage.
Experience
- 3–5 years of experience in professional kitchens.
- Minimum 1–2 years of experience as Commis I or equivalent in the South Indian section.
- Experience in hotels, resorts, or high-volume restaurants is preferred.
Skills & Competencies
- Strong knowledge of authentic South Indian cuisine and regional recipes.
- Expertise in dosa batter preparation, fermentation, and live counter operations.
- Knowledge of food safety and hygiene standards.
- Time management and multitasking abilities.
- Teamwork and communication skills.
- Ability to work under pressure during busy service periods.
- Attention to detail and commitment to quality.
Physical Requirements
- Ability to stand for long hours.
- Capable of lifting kitchen supplies and equipment as required.
- Willingness to work in shifts, weekends, and public holidays.
Pay: ₹25,000.00 - ₹27,000.00 per month
Benefits:
- Cell phone reimbursement
- Flexible schedule
- Food provided
Work Location: In person
