Demi-Chef de Partie (DCDP) /Commis 1 & 2 South Indian Chefs for Kerala Restaurant in Bengaluru

Job Responsibilities for Commis 1 & 2 and DCDP (South Indian) as below ;

Commis 1 & 2

Key Responsibilities

A. Food Preparation & Cooking

Prepare assigned Kerala and South Indian dishes as instructed by the DCDP / CDP.

B. Section Responsibility

Take responsibility for the assigned cooking station.

C. Quality & Hygiene

Follow standard recipes and approved preparation methods.

DCDP - South Indian

B. Kitchen Section Responsibility

The DCDP shall be responsible for the assigned South Indian / Kerala kitchen section.

Section responsibilities include

Organising and maintaining the assigned kitchen workstation.

Ensuring all required ingredients are available before service.

Preparing food according to the daily production plan.

Coordinating with the CDP for preparation and service requirements.

Ensuring food is ready on time during peak hours.

Informing the CDP or Head Chef about shortages, delays or quality issues.

C. Quality & Taste Control

Follow standard recipes and approved preparation methods.

Ensure the quality and freshness of all ingredients.

Check the taste, consistency and presentation of dishes before service.

Maintain the authenticity of Kerala cuisine.

Report any food quality issues immediately to the CDP / Head Chef.

Avoid wastage of food and ingredients.

D. Hygiene & Food Safety

Maintain personal hygiene and cleanliness at all times.

Follow food safety and kitchen hygiene procedures.

Ensure proper storage of raw materials, cooked food and prepared ingredients.

Follow FIFO (First In, First Out) stock rotation.

Prevent cross-contamination between raw and cooked food.

Maintain cleanliness of workstations, utensils and cooking equipment.

Follow restaurant food safety policies and applicable hygiene requirements.

E. Teamwork & Coordination

Work closely with the CDP, Sous Chef and Head Chef.

Assist other kitchen sections when required.

Coordinate with service staff to ensure timely food dispatch.

Support junior kitchen staff in preparation and cooking.

Maintain discipline, teamwork and professional behaviour.

Assist in training new kitchen staff as instructed.

F. Inventory & Wastage Control

Inform the CDP about daily ingredient requirements.

Check the availability and quality of ingredients.

Minimise food wastage during preparation and cooking.

Ensure proper use and storage of kitchen materials.

Report damaged, spoiled or insufficient stock to the CDP.

Assist in daily kitchen stock and production checks.

Pay

₹18,000.00 - ₹35,000.00 per month

Benefits

Food provided

Work Location

In person