Demi Chef de Partie

Job Description - South Indian & Tandoor Chef

Key Responsibilities

• Maintain cleanliness, organization, and hygiene of the kitchen area in accordance with hotel and food safety standards.
• Prepare and present South Indian dishes such as dosa, idli, vada, sambar, rasam, chutneys, and regional specialties.
• Prepare and cook Tandoor items including naan, roti, kulcha, kebabs, tikka, and other Indian grilled specialties.
• Ensure consistency in flavor, quality, portion size, and presentation of all dishes.
• Operate and maintain tandoor equipment safely and efficiently.
• Collaborate with kitchen team members to ensure smooth service during restaurant operations, banquets, and special events.
• Follow hotel quality standards, food safety procedures, and sanitation guidelines.
• Monitor stock levels, requisition ingredients, and minimize food wastage.
• Support menu enhancements and contribute ideas for new dishes while maintaining authenticity.

Skills & Attributes

• Strong knowledge and hands-on experience in South Indian and Tandoor cuisine.
• Ability to prepare authentic recipes with consistency and attention to detail.
• Good understanding of kitchen operations, food safety, hygiene, and cost control.
• Ability to work effectively under pressure in a fast-paced environment.
• Strong communication and teamwork skills.
• Reliable, adaptable, and committed to delivering high-quality food.

Qualification Criteria

• Education: Minimum 12th pass; Culinary Diploma/Certificate preferred.
• Experience: 1 to 5 years of experience in South Indian and/or Tandoor cuisine.
• Age: Preferably below 30 years.
• Experience in hotels, restaurants, or catering establishments preferred.

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