1. Chef de Partie (CDP) – South Indian Cuisine

Job Title: Chef de Partie – South Indian Department: Food Production / Kitchen

Reports To: Sous Chef / Executive Chef

Job Responsibilities:

- Manage and supervise the South Indian kitchen section.
- Prepare authentic South Indian dishes including Kerala, Tamil Nadu, Karnataka and Andhra-style preparations as required.
- Ensure consistency in taste, quality, presentation and portion control.
- Plan daily mise en place and coordinate food preparation with the kitchen team.
- Supervise Commis I, II and III and allocate daily duties.
- Monitor food quality, freshness and proper storage of ingredients.
- Ensure minimum wastage and effective utilization of raw materials.
- Maintain hygiene, sanitation and food-safety standards in the section.
- Check preparation according to standardized recipes and hotel specifications.
- Coordinate with the Sous Chef regarding daily menus, special requirements and functions.
- Assist in buffet, à la carte and banquet preparations.
- Train junior kitchen staff in cooking techniques, hygiene and protected equipment handling.
- Ensure proper cleaning and maintenance of kitchen equipment and work areas.

Qualification & Experience:

- Diploma/Degree in Hotel Management or Culinary Arts preferred.
- 3–5 years of relevant experience in South Indian cuisine.
- Experience in a hotel/resort kitchen preferred.

1. Commis I – South Indian Cuisine

Job Title: Commis I – South Indian Department: Food Production / Kitchen

Reports To: CDP / Sous Chef

Job Responsibilities:

- Assist the CDP in the preparation of South Indian dishes.
- Handle daily mise en place including cutting, grinding, marination and basic preparations.
- Prepare breakfast, lunch, dinner and buffet items as assigned.
- Prepare dishes such as dosa, idli, vada, sambar, rasam, chutneys, Kerala curries,



rice preparations and other South Indian specialties.
- Follow standardized recipes, portion sizes and cooking procedures.
- Maintain consistency in taste and presentation.
- Monitor the quality and freshness of ingredients.
- Assist in stock rotation and proper storage of food items.
- Maintain cleanliness and hygiene of the workstation.
- Follow HACCP and food-safety procedures.
- Support the CDP during busy service periods, banquets and special events.
- Guide Commis II and III when required.
- Minimize food wastage and report shortages or quality issues to the CDP.

Qualification & Experience:

- Diploma/Degree in Hotel Management or Culinary Arts preferred.
- 2–4 years of relevant experience in South Indian cuisine.

1. Commis II – South Indian Cuisine

Job Title: Commis II – South Indian Department: Food Production / Kitchen

Reports To: CDP / Commis I

Job Responsibilities:

- Assist senior chefs with South Indian food preparation.
- Carry out daily mise en place as instructed.
- Prepare basic curries, gravies, chutneys, sambar, rasam and other assigned dishes.
- Assist with preparation of dosa, idli, vada and other breakfast items.
- Clean, cut and prepare vegetables, fruits and other ingredients.
- Follow recipes and instructions provided by the senior chefs.
- Ensure proper portioning and presentation of food.
- Maintain cleanliness of the workstation, utensils and equipment.
- Follow food-safety,



hygiene and sanitation standards.
- Store ingredients properly and follow FIFO principles.
- Assist during buffet, banquet and restaurant service.
- Report any shortage, spoilage or quality issue to the senior chef.
- Learn and improve South Indian cooking techniques under the guidance of the CDP.

Qualification & Experience:

- ITI / Diploma / Hotel Management qualification preferred.
- 1–3 years of relevant kitchen experience.

1. Commis III – South Indian Cuisine

Job Title: Commis III – South Indian Department: Food Production / Kitchen

Reports To: CDP / Commis I / Commis II

Job Responsibilities:

- Assist the kitchen team with basic South Indian food preparation.
- Perform mise en place such as washing, peeling, cutting and chopping vegetables.
- Assist in preparing ingredients for curries, sambar, rasam, chutneys and other dishes.
- Support the preparation of breakfast items such as idli, dosa and vada.
- Maintain cleanliness and organization of the assigned workstation.
- Wash and sanitize vegetables, utensils and kitchen equipment as required.
- Follow instructions and standardized recipes given by senior chefs.
- Assist with buffet and banquet preparations.
- Ensure proper handling and storage of food items.
- Follow hygiene, sanitation and food-safety procedures at all times.
- Minimize food wastage and use ingredients efficiently.
- Maintain proper grooming and personal hygiene.
- Learn cooking techniques and gradually take responsibility for basic preparations.

Qualification & Experience:

- Basic culinary/hotel management qualification preferred.
- 0–2 years of relevant experience.
- Freshers with a strong interest in South Indian cuisine may be considered.

Pay: ₹20,000.00 - ₹300,000.00 per month

Work Location: In person

📌 CDP, Commi 1, commi 2, commi 3rd - South Indian chef (Alappuzha)
🏢 Punnamada resorts
📍 Alappuzha