COMMIS I – SOUTH INDIAN

CHEF DE PARTIE (CDP) – SOUTH INDIAN CUISINE

Department: Food & Beverage Production
Designation: Chef de Partie (CDP) – South Indian
Reports To: Sous Chef / Executive Chef
Location: PGS Vedanta Hotel

JOB SUMMARY

To manage and supervise the South Indian kitchen section, ensuring the preparation and presentation of high-quality South Indian dishes in accordance with the hotel's standards, approved recipes, food safety regulations, hygiene requirements, and guest expectations.

KEY RESPONSIBILITIES

• Food Preparation and Production
• Kitchen Operations and Supervision
• Food Safety and Hygiene
• Inventory and Cost Control
• Staff Training and Development
• Coordination and Reporting

QUALIFICATIONS AND EXPERIENCE

• Diploma or Certificate in Culinary Arts, Hotel Management, or an equivalent professional qualification is preferred.
• Minimum 3–5 years of relevant experience in hotel or restaurant kitchens, preferably with experience in South Indian cuisine.
• Previous experience in a supervisory kitchen role is preferred.
• Strong knowledge of Kerala and other South Indian cuisines, ingredients, cooking techniques, and traditional recipes.
• Knowledge of food safety, kitchen hygiene, inventory management, and food cost control.

REQUIRED SKILLS AND COMPETENCIES

• Excellent South Indian cooking skills and culinary knowledge.
• Strong organizational and kitchen management skills.
• Ability to supervise and motivate kitchen team members.
• Good communication and coordination skills.
• Ability to work under pressure and meet service deadlines.
• Attention to detail, consistency, and quality standards.
• Knowledge of food wastage control and efficient resource utilization.
• Flexibility to work shifts, weekends, and public holidays as per hotel requirements.

Send your resume to: [email protected]

Pay: ₹22,000.00 - ₹25,000.00 per month

Benefits:

• Food provided
• Provident Fund

Work Location: In person