The Chef de Partie (CDP) – South Indian Cuisine is responsible for managing the South Indian kitchen section, preparing authentic South Indian dishes, maintaining food quality and presentation, and ensuring compliance with hotel standards for hygiene, food safety, and kitchen operations.

Key Responsibilities

- Prepare authentic South Indian dishes such as dosa, idli, vada, uttapam, appam, sambar, rasam, chutneys, and regional curries.

- Manage daily mise-en-place, including batter preparation, chutneys, spice mixes, gravies, and other ingredients.

- Ensure consistency in taste, quality, portion size, and presentation.

- Supervise Commis Chefs and kitchen assistants working in the assigned section.

- Monitor food preparation during breakfast, lunch, dinner, and buffet services.

- Maintain proper stock levels of ingredients and coordinate with the Sous Chef for purchase requisitions.

- Follow standardized recipes, portion controls, and food-cost guidelines.

- Ensure proper storage, labelling,



and FIFO (First In, First Out) practices for food items.

- Maintain cleanliness and sanitation of the kitchen, equipment, utensils, and workstations.

- Follow food safety standards, including temperature control and prevention of cross-contamination.

- Minimize food wastage and maintain effective utilization of raw materials.

- Coordinate with other kitchen sections to ensure timely food preparation and smooth service.

- Assist in menu planning, recent dish development, and seasonal South Indian menu preparation.

- Report equipment issues, shortages, and operational problems to the Sous Chef or Head Chef.

- Ensure compliance with hotel SOPs and instructions issued by the Executive Chef.

Pay: ₹30,000.00 - ₹35,000.00 per month

Benefits

- Flexible schedule

- Food provided

Work Location: In person

📌 South Indian Chef(CDP) (Joshimath)
🏢 Tattva Resorts u0026 Hotel
📍 Joshimath