South Indian - DCDP/CDP/Sous Chef

SOUTH INDIAN CDP / DCDP KRA

Key Result Areas & Key Performance Indicators

Designation - CDP / DCDP South Indian

Open position - South Indian DCDP/CDP/sous Chef

Reporting To - Sous Chef / Kitchen Manager

KRA

Key Responsibilities / KPI / Measure

1. Food Quality & Consistency

Prepare South Indian dishes as per approved recipe, portion, taste and presentation standards.

Recipe adherence; taste consistency; complaints.

2. Food Safety & Hygiene

Maintain personal hygiene, safe food handling, temperature control and cross-contamination prevention.

Hygiene audit; temperature records; violations.

3. Production Planning

Plan mise-en-place and production according to forecast, menu and business volume.

Readiness; production accuracy; service delays.

4. Menu Execution

Execute idli, dosa, vada, uttapam, pongal, upma, sambar, chutneys and assigned items correctly.

Availability; recipe compliance; presentation.

5. Yield & Portion Control

Follow standard recipes, portion sizes and yield sheets; minimize over-portioning.

Yield variance; portion variance.

6. Food Cost & Wastage Control

Control raw material usage, avoid overproduction and record food wastage.

Wastage %; consumption variance.

7. Team Supervision & Training

Guide Commis/Helpers, allocate work and train staff on recipes, hygiene and SOPs.

Briefings; training completion; productivity.

8. Equipment & Workplace Management

Operate dosa tawa, wet grinder, mixer, steamer, fryer and other equipment safely; report defects.

Downtime; cleaning checklist.

9. Inventory & Store Coordination

Check quality/quantity of ingredients; maintain FIFO/FEFO and communicate shortages.

Stock variance; FIFO/FEFO; stock-outs.

10. Service & Customer Satisfaction

Coordinate with service team for timely dispatch, correct portions and quick issue resolution.

Service time; complaints; rework.

Role-Specific Expectations -

CDP South Indian: Lead the South Indian section, control production and quality, guide DCDP/Commis staff, maintain recipe standards and ensure service readiness.

DCDP South Indian: Support CDP in preparation and production, maintain mise-en-place, execute recipes accurately, maintain hygiene and take charge in CDP's absence.