Demi Chef de Partie

Job Description - South Indian & Tandoor Chef

Key Responsibilities

• Maintain cleanliness, organization, and hygiene of the kitchen area in accordance with hotel and food safety standards.

• Prepare and present South Indian dishes such as dosa, idli, vada, sambar, rasam, chutneys, and regional specialties.

• Prepare and cook Tandoor items including naan, roti, kulcha, kebabs, tikka, and other Indian grilled specialties.

• Ensure consistency in flavor, quality, portion size, and presentation of all dishes.

• Operate and maintain tandoor equipment safely and efficiently.

• Collaborate with kitchen team members to ensure smooth service during restaurant operations, banquets, and special events.

• Follow hotel quality standards, food safety procedures, and sanitation guidelines.

• Monitor stock levels, requisition ingredients, and minimize food wastage.

• Support menu enhancements and contribute ideas for new dishes while maintaining authenticity.

  Skills & Attributes

• Strong knowledge and hands-on experience in South Indian and Tandoor cuisine.

• Ability to prepare authentic recipes with consistency and attention to detail.

• Good understanding of kitchen operations, food safety, hygiene, and cost control.

• Ability to work effectively under pressure in a fast-paced environment.

• Strong communication and teamwork skills.

• Reliable, adaptable, and committed to delivering high-quality food.

  Qualification Criteria

• Education: Minimum 12th pass; Culinary Diploma/Certificate preferred.

• Experience: 1 to 5 years of experience in South Indian and/or Tandoor cuisine.

• Age: Preferably below 30 years.

• Experience in hotels, restaurants, or catering establishments preferred.

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