Job Description

Company OverviewGREATBELL HR Consultancy Services PVT LTD is a leading manpower recruitment agency specializing in technical and hospitality sectors. Collaborating with around 500 companies across India, we are dedicated to offering personalized recruitment solutions. Our headquarters is based in Cochin, Kerala, and we strive to connect skilled professionals with top-tier opportunities. For more details, visit our website: .Job OverviewWe are seeking a skilled South Indian DCDP (Demi Chef de Partie) to join our team in a full-time capacity. This mid-level position requires the individual to have exceptional culinary skills in South Indian cuisine, with a minimum of 4 to 6 years of experience. The role is available across various locations including Ernakulam, Kottayam, Thiruvananthapuram, Alappuzha, Kozhikode, Thrissur, and Wayanad. If you have the expertise and passion for culinary excellence, we encourage you to apply.Qualifications and Skills

• proven expertise in creating and perfecting traditional and modern south indian dishes (mandatory skill).
• excellent ability to present dishes in an appealing and aesthetic manner (mandatory skill).
• capability to manage the inventory of raw ingredients and ensure minimal waste (mandatory skill).
• skill in menu development to continuously innovate and improve dish offerings.
• strong adherence to food safety standards to maintain hygiene and sanitation.
• effective time management skills to handle multiple tasks efficiently.
• excellent communication skills for effective coordination with kitchen staff.
• attention to detail to ensure consistency and quality in every dish prepared.

• prepare and cook authentic south indian dishes following standardized recipes and techniques.
• maintain a high standard of food preparation and presentation in line with restaurant requirements.
• assist in creating and updating the menu based on seasonal and customer demands.
• ensure compliance with food safety and hygiene regulations at all times.
• manage kitchen operations including stock management, ordering, and equipment maintenance.
• work collaboratively with the head chef and kitchen staff to ensure a synchronized kitchen environment.
• participate in the training and development of junior kitchen staff.
• oversee the cleanliness and organization of the kitchen, ensuring a safe and efficient workspace.

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