CDP - South Indian

Job Summary

Responsible for preparing and managing South Indian cuisine for the hotel's buffet and à la carte operations, ensuring food quality, taste, presentation, hygiene, and timely service.

Key Responsibilities

• Prepare South Indian breakfast, lunch, and dinner items for hotel buffet operations.
• Prepare dishes such as idli, dosa, vada, pongal, upma, sambar, rasam, chutneys, and other traditional South Indian preparations.
• Ensure buffet counters are replenished on time and food is maintained at the appropriate serving temperature.
• Maintain consistency in taste, quality, portion size, and presentation.
• Ensure proper mise en place and timely preparation before every meal service.
• Monitor food consumption, maintain stock levels, and minimize food wastage.
• Follow standard recipes, portion control, and food cost guidelines.
• Maintain cleanliness, personal hygiene, and food safety standards.
• Supervise and guide Commis Chefs and kitchen helpers assigned to the section.
• Coordinate with the service team to ensure smooth buffet operations.
• Ensure proper storage, labelling, and rotation of ingredients.
• Assist the senior chef with menu planning, daily specials, and inventory management.

Qualifications and Experience

• Diploma or certificate in Culinary Arts / Hotel Management preferred.
• 3–5 years of relevant experience in South Indian cuisine.
• Previous experience in hotel buffet operations is preferred.
• Good knowledge of South Indian ingredients, cooking techniques, and food safety standards.

Pay

₹80,000.00 - ₹90,000.00 per month

Benefits

• Food provided

Work Location

In person