Prepare and present South Indian dishes according to established recipes and standards.
Manage the South Indian section of the kitchen independently.
Ensure consistency in taste, quality, and presentation of all food items.
Supervise and train Commis Chefs and kitchen assistants.
Monitor food preparation, portion control, and wastage.
Maintain cleanliness, hygiene, and food safety standards as per company policies.
Ensure proper storage and stock rotation using FIFO procedures.
Coordinate with the Sous Chef and Executive Chef regarding menu planning and inventory requirements.
Assist in controlling food costs and maintaining kitchen efficiency.

Requirements:
Diploma or Degree in Hotel Management/Culinary Arts preferred.
Minimum 4–6 years of experience in South Indian Cuisine.
Strong knowledge of traditional South Indian dishes,



breakfast items, curries, snacks, and regional specialties.
Knowledge of food safety and hygiene practices.
Leadership and team management skills.
Ability to work in a quick-paced environment and adaptable shifts.

Preferred Skills:
Expertise in preparing Dosa, Idli, Vada, Uttapam, Pongal, South Indian curries, chutneys, and regional specialties.
Good communication and interpersonal skills.
Solid organizational and time-management abilities.

Pay: ₹30,000.00 - ₹35,000.00 per month

Benefits:
Food provided
Health insurance
Leave encashment
Paid sick time
Provident Fund

Work Location: In person

📌 Chef De Partie South Indian Domlur
🏢 The Paul Bangalore (M/s. Paul Resorts & Hotels
📍 Domlur