- 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.
- Solid 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 fast-paced environment and flexible shifts.

Preferred Skills:

- Expertise in preparing Dosa, Idli, Vada, Uttapam, Pongal, South Indian curries, chutneys, and regional specialties.
- Good communication and interpersonal skills.
- Strong 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) (India)
🏢 The Paul Bangalore (Mu002Fs. Paul Resorts & Hotels
📍 India