Position Demi Chef De Partie DCDP Specialisation South Indian Cuisine Department Food Beverage Kitchen CTC 29 000 per month KEY RESPONSIBILITIES Prepare and execute South Indian dishes including idli dosa vada sambhar rasam avial kootu rice meals appam uttapam and regional specialities Maintain consistent taste texture and presentation as per standardised recipes Operate and maintain dosa tawas idli steamers pressure cookers and related equipment Set up stock and maintain the South Indian section before during and after service Prepare fermented batters and prepreparations on schedule Follow FIFO and portion control to minimise wastage Maintain HACCP standards and personal hygiene at all times Ensure cleanliness of the section equipment and storage areas Guide and support Commis Chefs in South Indian preparation techniques Communicate stock requirements and operational issues to the Chef De Partie QUALIFICATIONS EXPERIENCE Diploma Degree in Hotel Management or Culinary Arts preferred Minimum 23 years of experience in a South Indian kitchen in a hotel or restaurant setup Solid knowledge of South Indian spices tempering techniques and regional styles Kerala Tamil Nadu Karnataka Andhra Pradesh Ability to work in a fastpaced highvolume kitchen environment

📌 South Indian Chef (Mumbai)
🏢 HRABLE TECHNOLOGIES PRIVATE
📍 Mumbai