_Chef de Partie (CDP) - South Indian Cuisine_

Location: Adani Airport Lounge, CSMIA Terminal 2, Mumbai

Job Summary

Key Responsibilities
- Prepare and present authentic South Indian dishes, including dosas, idlis, vadas, uttapams, appams, pongal, upma, sambhar, chutneys, and regional specialties.
- Manage the daily operations of the South Indian kitchen section.
- Ensure consistency in taste, presentation, and portion control.
- Handle live dosa counters and buffet service as required.
- Ensure proper mise en place and timely food preparation during peak service hours.
- Maintain food safety, hygiene, and HACCP standards.
- Monitor inventory, minimize food wastage, and follow FIFO procedures.
- Assist in menu planning, recipe standardization, and development of regional South Indian specialties.
- Train, mentor, and supervise Commis Chefs and junior kitchen staff.
- Coordinate with the Executive Chef and Sous Chef to ensure smooth kitchen operations.

Qualifications & Experience
- Diploma or Degree in Hotel Management or Culinary Arts.




- 4-6 years of experience in South Indian cuisine within hotels, airport lounges, airline catering, or premium hospitality.
- Strong expertise in traditional South Indian breakfast, regional curries, and live counters.
- Experience in buffet and high-volume kitchen operations.
- Thorough knowledge of HACCP, food safety, and hygiene standards.
- Willingness to work rotational shifts, including nights.

Preferred Skills
- Expertise in South Indian cooking techniques and regional specialties.
- Experience managing live dosa counters.
- Strong leadership and team management skills.
- Excellent time management and multitasking abilities.
- Ability to maintain consistency in a high-volume environment.

Benefits
- Market-competitive salary
- Complimentary Duty Meals
- Provident Fund
- Career Growth Opportunities
- Opportunity to work in a Premium Airport Lounge Environment

Job Type: Full-time

Work Location: In Person

Pay: Up to ₹35,000.00 per

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