Chef de Partie

Key Responsibilities:

• Prepare and cook traditional South Indian dishes (idli, dosa, vada, sambar, rasam, curries, chutneys, biryani, etc.) to set recipes and standards.
• Supervise Commis chefs and guide them in mise-en-place, cooking, and plating.
• Ensure consistency in taste, portioning, and presentation of all South Indian dishes.
• Monitor stock levels of South Indian ingredients and coordinate with the store/purchase team for requisitions.
• Maintain hygiene, sanitation, and food safety standards (HACCP/FSSAI).
• Train junior chefs and kitchen staff in South Indian culinary techniques.
• Control wastage and ensure cost efficiency without compromising quality.
• Assist in menu planning, innovation, and introducing new South Indian specialties.
• Coordinate with other kitchen sections for smooth food service.

Job Type: Permanent

Pay: ₹25, ₹32,326.98 per month

Ability to commute/relocate:

• Kollam, Kerala: Reliably commute or willing to relocate with an employer-provided relocation package (Preferred)

Work Location: In person