Prepare South Indian dishes as per standard recipes and hotel specifications.
Handle daily mise-en-place, cooking, and food production.
Maintain consistency in taste, quality, portion, and presentation.
Ensure proper food storage, stock rotation, and minimum wastage.
Maintain cleanliness and hygiene of the assigned workstation and kitchen.
Follow food safety, HACCP, and hotel SOP standards.
Coordinate with other kitchen sections for smooth operations.
Ensure timely preparation for à la carte, buffet, and banquet services.
Assist and guide junior kitchen staff as required.
Maintain proper use and care of kitchen equipment.

Level Responsibility

Commis I: Assist in preparation, mise-en-place, and basic cooking activities.
DCDP: Handle assigned section independently and supervise Commis staff.
CDP: Manage the South Indian section, supervise the team, and ensure quality and timely production.

Work Location: In person

📌 South Indian Chef Chennai (India)
🏢 BENZZ PARK
📍 India