South Indian Cook

Position: Chef de Partie – South Indian

Department: Kitchen

Location: Vellore

Role Overview

The Chef de Partie (South Indian) is responsible for preparing, cooking, and presenting authentic South Indian dishes with consistency and high quality. This role requires strong knowledge of regional South Indian cuisines such as Tamil Nadu, Kerala, Karnataka, and Andhra/Telangana specialties.

Key Responsibilities

• Prepare and cook South Indian dishes including dosa varieties, idli, vada, sambar, rasam, chutneys, curries, poriyals, biryanis, and regional specialties.

• Ensure all dishes are prepared according to standard recipes and presentation guidelines.

• Maintain high standards of hygiene, cleanliness, and food safety in the kitchen.

• Manage a specific section of the kitchen and ensure smooth operations during service.

• Assist in menu planning, recipe development, and introducing new South Indian dishes.

• Monitor inventory, manage stock rotation, and minimize wastage.

• Train and guide commis chefs and kitchen helpers.

• Coordinate with the Sous Chef and Head Chef to ensure timely preparation and service.

• Maintain consistency in taste, portioning, and quality across all dishes.

Required Skills & Qualifications

• Proven experience as a CDP or Demi Chef specializing in South Indian cuisine.

• Strong knowledge of traditional cooking methods, spices, and regional flavors.

• Ability to work in a fast‑paced kitchen environment.

• Good communication and teamwork skills.

• Understanding of food safety and hygiene standards.

• Ability to manage a section independently.

Preferred Qualifications

• Culinary diploma or professional chef training.

• Experience in hotels, fine dining, or specialty South Indian restaurants.

• Knowledge of both vegetarian and non‑vegetarian South Indian dishes.

Work Conditions

• Flexible to work shifts, weekends, and holidays.

• It is a Full Time Cook / Chef job for candidates with 6+ years of experience.