Job Summary

We are looking for an experienced South Indian Chef de Partie (CDP) to manage the South Indian section of our hotel kitchen. The candidate will be responsible for preparing authentic South Indian dishes, maintaining food quality and presentation, supervising kitchen staff, managing ingredients, and ensuring compliance with food safety and hygiene standards.

Key Responsibilities

- Manage the daily operations of the South Indian kitchen section.
- Prepare authentic South Indian dishes, including dosa, idli, vada, uttapam, sambar, rasam, chutneys, upma, pongal, and regional curries.
- Prepare breakfast, lunch, and dinner items according to the hotel's menu and service requirements.
- Ensure consistent taste, quality, portion size, and presentation of all dishes.
- Prepare batters, chutneys, spice mixes, gravies, and other essential ingredients.
- Supervise Commis Chefs, kitchen assistants, and other assigned staff.
- Allocate kitchen duties and ensure timely food preparation during service.
- Maintain mise en place and ensure all ingredients are prepared before service.
- Monitor ingredient freshness, storage conditions, stock levels, and food rotation.
- Coordinate with the Head Chef and Sous Chef for menu planning and daily specials.
- Maintain food cost standards and minimize food wastage.
- Ensure proper use, cleaning, and maintenance of kitchen equipment.
- Follow food safety, sanitation, personal hygiene, and kitchen safety procedures.
- Ensure compliance with FIFO (First In, First Out) and proper food storage practices.
- Monitor portion control and follow standard recipes.
- Assist in menu development and introduce regional South Indian specialities when required.




- Coordinate with other kitchen sections and service staff for smooth operations.
- Maintain kitchen records, temperature logs, and food preparation checklists.
- Train junior staff in South Indian cooking techniques and kitchen procedures.

Requirements

- Diploma or Certificate in Culinary Arts, Hotel Management, or Food Production preferred.
- 3–5 years of experience in hotel kitchens, restaurants, or South Indian cuisine establishments.
- Previous experience as a South Indian CDP or Senior Commis Chef preferred.
- Strong knowledge of authentic South Indian cuisine and regional specialities.
- Good understanding of food preparation, cooking techniques, seasoning, and presentation.
- Knowledge of food safety, hygiene, storage, and kitchen sanitation.
- Ability to supervise junior kitchen staff and manage a kitchen section independently.
- Good time management and organizational skills.
- Ability to work under pressure during busy service hours.
- Willingness to work flexible shifts, weekends, and holidays.

Key Skills

- South Indian Cuisine
- Chef de Partie Operations
- Food Production
- Dosa & Idli Preparation
- Sambar & Rasam Preparation
- Chutney & Batter Preparation
- Regional South Indian Specialities
- Menu Planning
- Mise en Place
- Kitchen Team Supervision
- Food Quality Control
- Portion Control
- Food Cost Control
- Inventory Management
- FIFO & Food Storage
- Food Safety & Hygiene
- Kitchen Equipment Handling
- Waste Management
- Time Management
- Leadership Skills
- Team Collaboration
- Attention to Detail
- Problem Solving
- Professionalism

Pay: ₹25,000.00 - ₹30,000.00 per month

Advantages:

- Provident Fund

Work Location: In person

📌 South Indian CDP : Hotel (Nashik)
🏢 QTONET PRIVATE
📍 Nashik