Position: Chef de Partie – Kerala Cuisine
Department: Kitchen / Food Production
Location: Chennai
We are looking for an experienced Chef de Partie (CDP) specializing in authentic Kerala cuisine to lead the Kerala cuisine section of the kitchen. The candidate should have strong hands-on experience in traditional Kerala cooking and be able to consistently deliver authentic taste, quality, presentation, and portion standards.

Key Responsibilities

- Prepare and cook authentic traditional Kerala dishes as per standard recipes and quality requirements.
- Demonstrate strong knowledge of traditional Kerala cooking techniques, spices, ingredients, and regional flavours.
- Handle preparation of Kerala vegetarian and non-vegetarian dishes, including traditional curries, seafood, meat dishes and accompaniments.
- Prepare traditional Kerala meals such as Sadya, along with various vegetarian preparations and side dishes.
- Prepare Kerala specialities such as Appam, Puttu, Idiyappam, Dosa, Porotta, Avial, Thoran, Olan, Kalan, Pachadi, Theeyal, Sambar, Rasam and traditional fish/meat preparations.
- Ensure consistency in taste, texture, presentation and portion size during every service.
- Manage the assigned kitchen section, including mise-en-place, preparation and service.
- Supervise and guide Commis Chefs and other junior kitchen staff.
- Maintain adequate stock of ingredients and communicate shortages to the Sous Chef / Executive Chef.
- Ensure proper storage, handling and rotation of food ingredients.
- Maintain high standards of food hygiene, kitchen cleanliness and food safety.




- Minimize food wastage and maintain portion and food-cost controls.
- Coordinate with the Sous Chef and other kitchen sections for smooth and timely service.
- Assist in developing and standardizing Kerala cuisine recipes and menu items.
- Ensure all dishes are prepared according to established recipes and kitchen standards.

Candidate Profile

- 3–6 years of relevant experience in Kerala / South Indian cuisine, preferably in a reputed hotel, resort, restaurant or premium food establishment.
- Strong hands-on knowledge of authentic Kerala cuisine is essential.
- Experience in preparing traditional Kerala Sadya and regional Kerala dishes will be an advantage.
- Good knowledge of Kerala spices, traditional ingredients and cooking methods.
- Ability to manage a kitchen section independently.
- Positive leadership and team-management skills.
- Knowledge of food hygiene, safety and kitchen sanitation standards.
- Ability to work efficiently under pressure during busy service periods.
- Passion for authentic Kerala food and traditional culinary practices.

Key Skills

Authentic Kerala Cuisine | Traditional Kerala Cooking | Sadya Preparation | Seafood & Non-Vegetarian Cuisine | South Indian Cuisine | Mise-en-place | Kitchen Operations | Food Safety & Hygiene | Portion Control | Team Management | Food Cost Control

Preference: Candidates with proven hands-on experience in authentic Kerala cuisine and traditional Kerala food preparation will be given preference.

Job Type: Full-time

Pay: ₹25,000.00 - ₹30,000.00 per month

Work Location: In person

📌 Chef de partie- Authentic Kerala Cuisine (India)
🏢 Dhe puttu
📍 India