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.
Robust knowledge of traditional and up-to-date South Indian cuisine.
Experience in handling outlet-level kitchen operations and team management.
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📌 South Indian Chef Mumbai City
🏢 BDC Eatopia Hospitality India Private
📍 Mumbai