Commis Chef/chef de Partie

SOUTH INDIAN CUSINE CHEF / COMMIE / CDP

Prepare and cook a wide range of South Indian dishes, such as dosas, idlis, vadas, sambar, rasam, chutneys, and various vegetable and meat curries, following authentic recipes and traditional cooking techniques.
Monitor the cooking process, ensuring that dishes are prepared to the correct specifications and meet quality standards.

Menu Development:Collaborate with the Head Chef or Sous Chef in creating and updating the South Indian cuisine menu, considering seasonal ingredients and customer preferences.
Suggest new and innovative South Indian dishes while maintaining the authenticity of traditional recipes.

Station Management:Oversee the day-to-day operation of the South Indian cuisine station, ensuring that all assigned tasks are completed efficiently and in a timely manner.
Manage mise en place and stock control to maintain sufficient inventory levels and avoid wastage.

Quality and Hygiene:Ensure that all food items prepared meet the highest standards of taste, appearance, and quality.
Adhere to proper food handling and hygiene practices, maintaining a clean and organized workstation and kitchen area.

Training and Team Development:Train and mentor junior kitchen staff in South Indian cooking techniques, presentation, and adherence to recipes.
Foster a positive and supportive working environment, promoting teamwork and professional growth among team members.

Health and Safety Compliance:Comply with all health and safety regulations and standards in the kitchen, including proper handling of equipment, food, and cleaning chemicals.
Report any safety hazards or incidents to the supervising chef.

Food Cost Control:Assist in managing food costs by minimizing wastage, controlling portion sizes, and ensuring proper storage of ingredients.
Work with the kitchen management team to implement cost-saving measures without compromising on quality.

Cross-functional Collaboration:Collaborate with other sections of the kitchen, such as the pastry or tandoor section, to ensure smooth operations and timely service.

Qualifications and Requirements:

- Proven experience as a Chef de Partie specializing in South Indian cuisine or similar culinary role.
- In-depth knowledge of South Indian culinary traditions, cooking techniques, and authentic recipes.
- Culinary degree or diploma from a recognized culinary institute is a plus.
- Strong organizational and time management skills.
- Ability to work well under pressure and in a fast-paced environment.
- Creative flair and passion for South Indian cuisine with an eagerness to innovate.
- Excellent communication and leadership skills.
- Flexibility to work shifts, weekends, and public holidays as required.

**Salary**: ₹18,000.00 - ₹25,000.00 per month

**Benefits**:

- Food provided
- Provident Fund

Schedule:

- Rotational shift

Ability to commute/relocate:

- Pondicherry, Puducherry: Reliably commute or planning to relocate before starting work (preferred)

**Experience**:

- total work: 2 years (preferred)

Work Location: In person