Job Description

Job Title: Chef de Partie (South Indian Cuisine)

Job Summary:

As a Chef de Partie specializing in South Indian cuisine, you will be responsible for executing the culinary vision of the kitchen, ensuring the highest standards of food quality, taste, and presentation. You will work closely with the Head Chef and Sous Chef to create and refine South Indian dishes, while also managing your section of the kitchen efficiently.

Key Responsibilities:

Food Preparation and Cooking:

Prepare and cook a variety of South Indian dishes such as dosas, idlis, vadas, sambar, rasam, biryanis, and curries.

Ensure all dishes are prepared according to authentic recipes, maintaining the traditional flavors and techniques.

Menu Development:

Collaborate with the culinary team to develop new South Indian-inspired dishes and refine existing ones.

Stay updated with emerging trends and innovations in South Indian cuisine to keep the menu dynamic and appealing.

Quality Control:

Maintain high standards of food quality, taste, and presentation.

Conduct regular tasting sessions to ensure consistency and make necessary adjustments to recipes as needed.

Kitchen Management:

Supervise and train junior kitchen staff in South Indian cooking techniques and recipes.

Organize and prioritize tasks efficiently to meet service deadlines.

Ingredient Management:

Manage inventory of South Indian ingredients and spices, ensuring freshness and proper storage.

Coordinate with suppliers to source authentic South Indian ingredients as required.

Hygiene and Safety:

Adhere to strict hygiene and safety standards in food handling and kitchen operations.

Ensure cleanliness and sanitation in your section of the kitchen at all times.

Qualifications and Skills:

Proven experience as a Chef de Partie or a similar role, with a focus on South Indian cuisine.

In-depth knowledge of South Indian culinary traditions, ingredients, and cooking techniques.

Creativity and innovation in developing new dishes while respecting traditional flavors.

Strong organizational and leadership skills.

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

Formal culinary training or certification is preferred.

Job Type: Full-time

Pay: ?30,000.00 - ?33,000.00 per month

Benefits:

• Flexible schedule
• Food provided
• Paid sick time
• Paid time off
• Provident Fund

Schedule:

• Rotational shift

Supplemental pay types:

• Yearly bonus

Experience:

• total work: 7 years (Required)

Work Location: In person