South Indian Cook

South Indian CDP / DCDP – Job Description

Hotel: Hotel Ramta Continental, Saguna More, Patna

Role summary

South Indian CDP / DCDP will manage the South Indian section of the kitchen, ensuring authentic taste, consistency, hygiene, and timely food service as per hotel standards.

Key responsibilities

• Prepare and cook a full range of South Indian dishes (idli, dosa, vada, uttapam, sambar, rasam, chutneys, rice varieties, etc.).
• Handle the assigned section independently during breakfast, lunch, and dinner operations (CDP) and support CDP as second-in-command (DCDP).
• Ensure portion control, presentation, and quality standards for all dishes produced.
• Plan and mise-en-place for the section, maintain par stock, and coordinate with the store for daily requisitions.
• Maintain strict hygiene, sanitation, and food safety as per FSSAI/hotel standards.
• Train and guide Commis-level staff in recipes, methods, and standards.
• Control wastage and assist in food cost management for the South Indian section.
• Coordinate with the Sous Chef/Executive Chef for menu planning, specials, and banquets.
• Follow all SOPs, HACCP checklists, and kitchen discipline (grooming, punctuality, behavior).

Qualifications & experience

• Minimum 8 years' experience in hotel/restaurant kitchens with strong exposure to South Indian cuisine.
• Previous experience as CDP/DCDP/Senior Commis in a reputed hotel or a branded restaurant preferred.
• Basic culinary qualification/trade certificate from a recognised institute preferred.

Skills & competencies

• Excellent product knowledge of South Indian ingredients, batters, fermentation, and traditional methods.​
• Strong time management and ability to handle high-volume operations.
• Good teamwork, communication with stewarding, service, and other kitchen sections.​
• Commitment to hygiene, consistency, and guest satisfaction.