Responsible for managing the South Indian kitchen section, ensuring consistent food quality, authentic regional flavours, proper food presentation, hygiene, and smooth daily kitchen operations in accordance with hotel standards.

Key Responsibilities

1. Prepare and supervise authentic South Indian dishes, including Kerala, Tamil Nadu, Karnataka, and Andhra cuisine.

2. Manage daily mise en place, food preparation, cooking, and service operations.

3. Maintain consistency in taste, portion size, presentation, and recipe standards.

4. Prepare and manage chutneys, batters, spice blends, gravies, and other essential ingredients.

5. Supervise Commis Chefs and Demi Chefs de Partie, providing training and guidance.

6. Ensure proper food storage, FIFO/FEFO practices, temperature control, and stock rotation.

7. Follow HACCP standards, food safety procedures, personal hygiene, and kitchen sanitation requirements.

8. Monitor food wastage, portion control, and ingredient usage to maintain food cost targets.

9. Check the quality and freshness of ingredients received and report any discrepancies.

10. Coordinate with other kitchen sections to ensure smooth buffet, à la carte, and banquet operations.

Qualifications and Experience

* Diploma or certificate in Culinary Arts / Hotel Management preferred.

* Minimum 1 to 2 years of professional kitchen experience, as a chef de partie including experience in South Indian cuisine.





* Previous experience in a reputed hotel or high-volume restaurant preferred.

* Strong knowledge of traditional South Indian cooking techniques and regional ingredients.

* Good leadership, communication, and team management skills.

* Knowledge of HACCP, food safety, stock control, and food cost management.

Required Skills

* Authentic South Indian culinary expertise.

* Strong mise en place and time management.

* Consistent food quality and presentation.

* Team supervision and training.

* Hygiene, food safety, and wastage control.

* Ability to work under pressure during busy service periods.

11. Maintain cleanliness and ensure proper use and maintenance of kitchen equipment.

12. Assist the Sous Chef and Executive Chef with menu development, food trials, and daily kitchen planning.

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

Advantages:

- Flexible schedule
- Food provided
- Leave encashment
- Life insurance
- Paid sick time
- Paid time off
- Provident Fund

Ability to commute/relocate:

- Calicut, Kerala: Reliably commute or planning to relocate before starting work (Preferred)

Education:

- Diploma (Preferred)

Language:

- English (Preferred)

Location:

- Calicut, Kerala (Preferred)

Shift availability:

- Day Shift (Preferred)
- Night Shift (Preferred)

Work Location: In person

📌 Chef De Partie (South Indian) (Kozhikode)
🏢 Westway Hotel
📍 Kozhikode