CHEF DE PARTIE (CDP) – SOUTH INDIAN CUISINE

Department: Food & Beverage Production

Designation: Chef de Partie (CDP) – South Indian

Reports To: Sous Chef / Executive Chef

Location: PGS Vedanta Hotel

JOB SUMMARY To manage and supervise the South Indian kitchen section, ensuring the preparation and presentation of high-quality South Indian dishes in accordance with the hotel's standards, approved recipes, food safety regulations, hygiene requirements, and guest expectations.

KEY RESPONSIBILITIES

- Food Preparation and Production
- Kitchen Operations and Supervision
- Food Safety and Hygiene
- Inventory and Cost Control
- Staff Training and Development
- Coordination and Reporting

QUALIFICATIONS AND EXPERIENCE

- Diploma or Certificate in Culinary Arts, Hotel Management, or an equivalent professional qualification is preferred.
- Minimum 3–5 years of relevant experience in hotel or restaurant kitchens, preferably with experience in South Indian cuisine.
- Previous experience in a supervisory kitchen role is preferred.




- Solid knowledge of Kerala and other South Indian cuisines, ingredients, cooking techniques, and traditional recipes.
- Knowledge of food safety, kitchen hygiene, inventory management, and food cost control.

REQUIRED SKILLS AND COMPETENCIES

- Excellent South Indian cooking skills and culinary knowledge.
- Strong organizational and kitchen management skills.
- Ability to supervise and motivate kitchen team members.
- Good communication and coordination skills.
- Ability to work under pressure and meet service deadlines.
- Attention to detail, consistency, and quality standards.
- Knowledge of food wastage control and efficient resource utilization.
- Flexibility to work shifts, weekends, and public holidays as per hotel requirements.

Send your resume to: [email protected] Pay: ₹22,000.00 - ₹25,000.00 per month

Benefits

- Food provided
- Provident Fund

Work Location: In person

📌 COMMIS I – SOUTH INDIAN (Ernakulam)
🏢 Pgs vedanta
📍 Ernakulam