Key Responsibilities
Assist the Chef de Partie in the day-to-day operations of the South Indian kitchen.
Prepare and cook a variety of South Indian dishes as per standard recipes and presentation guidelines.
Ensure consistency in taste, quality, portion size, and presentation.
Handle preparation of breakfast, lunch, dinner, buffet, à la carte, and special-event requirements.
Ensure mise en place is completed on time and according to operational requirements.
Monitor food quality, freshness, and proper storage of ingredients.
Follow standard recipes, portion controls, and food-cost guidelines.
Maintain cleanliness and hygiene of the kitchen, workstations, equipment, and utensils.
Follow HACCP, food safety, personal hygiene, and hotel safety standards.
Assist in receiving, checking, and proper storage of food materials.
Minimize food wastage and ensure proper utilization of ingredients.
Coordinate with the Chef de Partie and other kitchen sections for smooth service operations.
Valuable knowledge of South Indian cuisine, ingredients, spices,



and cooking techniques.

Qualification: Diploma / Degree in Hotel Management or Culinary Arts preferred.
Experience: 3–5 years of relevant experience in a hotel, resort, restaurant, or similar hospitality setting, with experience in South Indian cuisine.
Ability to prepare traditional and contemporary South Indian dishes.
Knowledge of food safety and hygiene standards.
Good knife-handling and basic culinary skills.
Ability to work effectively under pressure during busy operations.
Good teamwork and communication skills.
Solid attention to quality, consistency, and presentation.
Ability to follow recipes, instructions, and standard operating procedures.
Good time-management and organizational skills.

Pay: ₹26,500.00 - ₹32,000.00 per month

Benefits:
Flexible schedule
Food provided
Leave encashment
Life insurance
Provident Fund

Work Location: In person

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