Position: Chef de Partie (CDP) – South Indian

Department: Kitchen
Experience: 3–6 Years
Industry: Restaurant / South Indian Cuisine
Location: Ahmedabad
Employment Type: Full Time

ABOUT THE ROLE

We are looking for an experienced and responsible South Indian Chef – CDP who has strong knowledge of authentic South Indian cuisine and can independently manage the assigned kitchen section.

The candidate should be capable of maintaining consistent taste, quality, hygiene, food safety and presentation while handling kitchen operations during busy hours.

KEY RESPONSIBILITIES1. South Indian Food Production

- Prepare South Indian dishes as per company recipes and standards.
- Handle preparation of Idli, Dosa, Vada, Uttapam, Sambar, Chutneys, Podi and other South Indian items.
- Maintain consistency in taste, texture, portion size and presentation.
- Ensure proper use and handling of semi-finished products received from the Central Kitchen.
- Follow standard recipes without unauthorized changes.

2. Quality & Taste Control

- Maintain the same taste and quality in every shift.
- Check food quality before service.
- Ensure correct seasoning, consistency and temperature.
- Immediately report any quality issue to the Sous Chef / Head Chef / Restaurant Manager.
- Prevent serving food that does not meet company standards.

3. Kitchen Operations

- Complete daily mise-en-place before service.
- Ensure sufficient preparation for peak hours.
- Maintain proper FIFO and FEFO practices.
- Monitor stock availability of ingredients and semi-finished products.
- Inform seniors about shortages before stock runs out.

4. Hygiene & Food Safety

- Maintain personal hygiene and proper chef uniform.
- Keep workstation, equipment and utensils clean.
- Follow FSSAI and company food-safety procedures.
- Prevent cross-contamination.




- Ensure food is stored at the correct temperature.
- Maintain proper cleaning and closing procedures.

5. Wastage & Cost Control

- Control unnecessary food wastage.
- Maintain proper portion control.
- Use ingredients efficiently.
- Report damaged, spoiled or excess products.
- Follow company standards for oil, batter, vegetables and other ingredients.
- Support the kitchen team in maintaining food cost targets.

6. Team Handling

- Guide Commis Chefs and Kitchen Helpers working in the section.
- Allocate work according to the day's production requirements.
- Train junior staff on recipes, hygiene and cooking methods.
- Maintain discipline and teamwork in the kitchen.
- Ensure the section works smoothly during rush hours.

7. Speed & Service

- Ensure orders are prepared within the required service time.
- Maintain quality even during peak hours.
- Coordinate with the service team for special instructions.
- Prioritize orders properly during busy periods.
- Avoid delays caused by poor preparation or mise-en-place.

KRA – KEY RESULT AREASKRAPerformance StandardTaste ConsistencyMaintain consistent taste and recipe standardsFood QualityNo repeated guest complaints regarding food qualityMise-en-Place100% required preparation completed before serviceFood SafetyZero major hygiene / food-safety violationsWastage ControlKeep wastage within company-approved limitsPortion ControlFollow standard portion sizesStock ControlProper FIFO/FEFO and minimum stock shortagesService SpeedOrders prepared within company standard timeTeam ManagementProper supervision and training of junior staffCleanlinessSection maintained clean throughout the shiftRecipe Compliance100% adherence to approved recipesEquipment HandlingProper use and cleaning of kitchen equipmentGuest SatisfactionMinimize food-related complaintsCost ControlSupport achievement of food-cost targetsDAILY RESPONSIBILITIES

- Check section cleanliness before starting work.
- Check availability of ingredients and semi-finished products.
- Complete mise-en-place.
- Check batter, sambar, chutneys and other preparations.
- Maintain correct portion sizes.
- Monitor food quality throughout service.
- Control wastage.
- Keep the section clean during operations.
- Complete closing and cleaning responsibilities.
- Report shortages, wastage, equipment issues and quality problems to the senior chef.

CANDIDATE REQUIREMENTS

- Minimum 3 years of experience in South Indian cuisine.
- Robust knowledge of authentic South Indian food.
- Good understanding of dosa, idli, vada, sambar and chutney production.
- Ability to work under pressure during peak hours.
- Good hygiene and cleanliness standards.
- Team-player with leadership qualities.
- Ability to follow standardized recipes and company SOPs.
- Punctual, disciplined and responsible.

PERFORMANCE REVIEW

The CDP's performance will be reviewed based on:

Food Quality + Taste Consistency + Hygiene + Speed + Wastage Control + Food Cost + Team Handling + Discipline

Salary 30000 TO 60000

Salary: As per experience and interview performance

To Apply

Contact: +91-XXXXXXXXXX]
Location: Ahmedabad

Pay: ₹30,000.00 - ₹60,000.00 per month

Benefits:

- Food provided
- Leave encashment
- Paid sick time
- Provident Fund

Work Location: In person

📌 South Indian Chef (India)
🏢 Sambar Cafe
📍 India