South Indian Chef

2 days ago

Bengaluru Karnataka, India The fisherman's Wharf Full time

**Job Summary**

As a Demi Chef De Partie (DCDP) you are responsible supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.

Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

**Responsibilities and Duties**
- Have a full operational knowledge of all recipes, standards, portion sizes and presentation style
- of dishes produced within the kitchen,
- Assist in the creation of menus (taking into account food and labour costs),
- Discuss food preparation issues with the manager and other staff and monitor the preparation
- and presentation of the dishes,
- Work with the management and set daily and weekly production levels for the kitchen, Maintain stock levels according to requirements of business and understand how this can have
- an effect on food costs, Implement and ensure compliance with food hygiene standards and health and safety
- requirements,
- Check the freshness and quality of ingredients,
- Ensure food prepared in the kitchen is of highest possible standards,
- Be responsible for the supervision and training of the junior kitchen staff,
- Deal with food complaints efficiently,
- Demonstrate strong organisational skills,
- Prepare curries, sauces and desserts as and when required,
- Have a full operational knowledge of all recipes, standards, portion sizes and presentation style
- Work with the management and set daily and weekly production levels for the kitchen,
- Maintain stock levels according to requirements of business and understand how this can have
- an effect on food costs,
- Implement and ensure compliance with food hygiene standards and health and safety
- Check the freshness and quality of ingredients,
- Deal with food complaints efficiently,
- Demonstrate strong organisational skills,
- Operating a traditional tandoor oven, cooking such items as meat and breads
- Preparing curries, sauces and desserts as per standard and style set by the Head Chef(s)
- Able to demonstrate a thorough understanding of traditional South Indian cuisine including
- desserts
- Storing food in temperature controlled facilities
- Ensure the correct preparation and presentation standard of the dishes is maintained at all times
- Checking on food supplies and advising the supervisor of any requirements
- Ensure all the equipment used in section is in good condition and hygienically cleaned before
- and after use
- Ability to demonstrate strong organisational skills

**Required Experience, Skills and Qualifications**

Ability to make dishes like:
Dosa, Idli, Vada, Uttapam, Upma, Curd Rice, Idiyappam, Achappam, Murukku, Ven Pongal, Pulihora (Tamarind rice), Lemon Rice, Tomato Rice, Sambhar, Rasam, Neer Mor, Nendran chips (banana chips), Sakkarai Pongal (Sweet Pongal), Mysore Pak, Payasa and so forth. Within each broad category there are many subcategories like Sada Dosa, Rava Dosa, Masala Dosa, Mysore Masala Dosa, Butter Dosa, Paneer Dosa, Onion Rava Dosa, Paper Dosa etc.

Pay: Up to ₹16,000.00 per month

Work Location: In person

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