Job Description

A Chef de Partie (CDP) for South Indian cuisine is responsible for a variety of tasks, including:

• Menu planning : Assisting in the development of menus for South Indian cuisine
• Cooking : Preparing and cooking dishes according to recipes, presentation standards, and quality standards
• Quality control : Ensuring food quality, hygiene, and safety
• Section management : Taking charge of a specific section of the kitchen, such as South Indian cuisine
• Inventory management : Managing and controlling inventory for the assigned section
• Training : Training and mentoring junior kitchen staff
• Communication : Communicating with the kitchen team and other chefs
• Equipment operation : Operating and maintaining all department equipment
• Food logs : Maintaining food logs
• Temperature regulation : Regulating the temperature of ovens, broilers, grills, and roasters
• Food presentation : Ensuring proper portion, arrangement, and food garnish
• Food safety : Ensuring compliance with all applicable laws and regulations

Some skills that are commonly required for a CDP include: Communication skills, Catering experience, Detail orientation, Health and safety management, and Cooking and food safety experience.

Job Type: Full-time

Pay: ?30,000.00 - ?35,000.00 per month

Benefits:

• Food provided

Education:

• Higher Secondary(12th Pass) (Preferred)

Experience:

• Chef: 5 years (Preferred)
• Restaurant: 4 years (Preferred)

Work Location: In person