South Indian Chef

A Chef de Partie (CDP) in South Indian cuisine is responsible for preparing and presenting South Indian dishes, and for managing a section of the kitchen:

• Food preparation: Prepare South Indian food for a la carte and buffet menus, and ensure consistency in the preparation of dishes
• Kitchen management: Oversee the cooking process, manage timing, and coordinate with other kitchen staff
• Inventory management: Manage and control inventory for the designated section
• Menu development: Contribute to menu innovation and the development of new dishes
• Quality assurance: Ensure the preparation and presentation of dishes meet high-quality standards
• Hygiene: Maintain proper hygiene standards and ensure cleanliness of the kitchen
• Safety: Follow all company and safety and security policies and procedures
• Guest service: Anticipate and address guests' service needs
• Teamwork: Develop and maintain positive working relationships with others

Job Type: Part-time

Pay: ₹30, ₹32,000.00 per month

Benefits:

• Food provided

Education:

• Higher Secondary(12th Pass) (Preferred)

Experience:

• Chef: 1 year (Preferred)
• total work: 1 year (Preferred)

Work Location: In person