Demi Chef de Partie

Job Description - South Indian & Tandoor ChefKey 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.

Employment type
Fixed Term Contract- Staff

Work arrangement
No