Chef De Partie

SOUTH INDIAN CHEF DE PARTIE (CDP)Position: Chef de Partie – South Indian Cuisine

Department: Kitchen / Food Production

Reports To: Sous Chef / Executive Chef

Employment Type: Full-Time

Job SummaryWe are looking for an experienced South Indian Chef de Partie (CDP) to independently manage the South Indian section of the kitchen.

The ideal candidate should have strong knowledge of authentic South Indian cuisine, excellent cooking skills, and the ability to maintain taste, quality, consistency, hygiene and timely service during daily operations.

• Key ResponsibilitiesManage and independently operate the South Indian kitchen section.
• Prepare authentic South Indian dishes according to standardized recipes and restaurant standards.
• Handle mise en place, preparation and cooking for breakfast, lunch, dinner, buffet and à la carte service.
• Maintain consistency in taste, texture, portion size and presentation.
• Prepare dishes across South Indian cuisines including Tamil Nadu, Kerala, Karnataka, Andhra and Telangana, as required.
• Supervise and guide Commis I, II, III and kitchen helpers.
• Allocate daily duties and ensure preparation is completed before service.
• Monitor the quality and freshness of raw materials.
• Maintain proper FIFO/FEFO, storage and labeling practices.
• Control food wastage and ensure efficient utilization of ingredients.
• Maintain portion control and support food-cost management.
• Ensure strict compliance with FSSAI, HACCP, hygiene and food-safety standards.
• Maintain cleanliness and sanitation of the assigned section, equipment and workstations.
• Coordinate with the Sous Chef, Executive Chef and other kitchen sections during service.
• Ensure timely preparation and dispatch of orders during peak hours.
• Assist with menu development, recipe standardization and introduction of new South Indian dishes when required.
• Train junior kitchen staff on cooking techniques, hygiene and kitchen SOPs.
• Report shortages, quality issues, equipment problems and maintenance requirements to the senior chef.
• Required SkillsStrong expertise in authentic South Indian cuisine.
• Good knowledge of South Indian ingredients, spices and traditional cooking techniques.
• Ability to independently manage a kitchen section.
• Strong knowledge of breakfast items, curries, gravies, rice preparations, chutneys and regional specialties.
• Good leadership and team-handling skills.
• Knowledge of food safety, hygiene and kitchen SOPs.
• Good portion-control and wastage-management skills.
• Ability to work efficiently in a high-volume, fast-paced kitchen.
• Good communication and coordination skills.
• Ability to work rotational shifts, weekends and holidays.
• Qualification & ExperienceDiploma/Degree in Hotel Management, Culinary Arts or equivalent preferred.
• 3–5+ years of relevant experience in South Indian cuisine.
• Previous experience as a CDP / DCDP / Senior Commis in a reputed restaurant, hotel or QSR is preferred.
• Experience handling a team and independently managing a section will be an advantage.

Candidate ProfileThe ideal candidate should be:

• Passionate about South Indian cuisine
• Hands-on and operationally strong
• Quality-conscious and detail-oriented
• Disciplined about hygiene and food safety
• Capable of handling pressure during peak operations
• A good team player with leadership ability