Key ResponsibilitiesKitchen Operations

- Assist the Head Chef in managing daily kitchen operations and ensuring smooth service.
- Prepare and supervise the preparation of authentic South Indian dishes as per brand standards.
- Ensure consistency in taste, presentation, and portion control across all menu items.
- Monitor food production and service during peak hours.

Team Management

- Supervise and guide Commis, DCDPs, CDPs, and kitchen support staff.
- Conduct on-the-job training and skill development for kitchen team members.
- Allocate duties and monitor staff productivity and performance.
- Ensure proper grooming, discipline, and adherence to company policies.

Food Quality & Hygiene

- Maintain the highest standards of food quality and freshness.
- Ensure compliance with food safety, hygiene, sanitation, and FSSAI standards.
- Conduct regular quality checks on raw materials and finished products.
- Ensure proper storage, handling, and rotation of food products (FIFO).

Inventory & Cost Control

- Monitor stock levels and coordinate requisitions with the Purchase Department.
- Assist in inventory management, stock counts, and variance control.




- Minimize food wastage and maintain food cost targets.
- Ensure optimum utilization of ingredients and kitchen resources.

SOP & Compliance

- Ensure adherence to all kitchen SOPs and recipe standards.
- Maintain cleanliness and organization of all kitchen sections.
- Ensure compliance with health, safety, and fire regulations.
- Support internal audits and management reviews.

Desired Candidate Profile

- Diploma/Degree in Hotel Management, Culinary Arts, or a related field preferred.
- 5–8 years of experience in South Indian cuisine within restaurants, casual dining, or hospitality establishments.
- Minimum 2–3 years of experience as a Sous Chef, Senior CDP, or equivalent role.
- Strong knowledge of traditional and up-to-date South Indian cuisine.
- Experience in handling outlet-level kitchen operations and team management.
- Ability to work under pressure and manage service efficiently.

Pay: ₹45,000.00 - ₹50,000.00 per month

Benefits:

- Flexible schedule
- Food provided
- Health insurance
- Provident Fund

Work Location: In person

📌 South Indian Chef (Mumbai City)
🏢 BDC Eatopia Hospitality India Private
📍 Mumbai City