CDP/DCDP - South Indian Chef/North Indian Chef/Indian Curry Chef

Position Overview:

The CDP (Chef de Partie) / DCDP (Demi Chef de Partie) for South Indian, North Indian, or Indian Curry cuisine is responsible for overseeing and preparing a variety of traditional and contemporary Indian dishes in their respective specialty areas. This role requires exceptional culinary skills, attention to detail, and the ability to maintain high standards of food quality, presentation, and consistency. The chef will work closely with other kitchen staff to ensure smooth kitchen operations and guest satisfaction.

Key Responsibilities:

South Indian Chef / North Indian Chef / Indian Curry Chef:

• Menu Preparation: Prepare and cook a range of South Indian, North Indian, or Indian curry dishes in line with the restaurant's concept and guest preferences, ensuring authenticity and consistency.
• Quality Control: Ensure that all dishes meet the established quality standards for taste, presentation, and hygiene.
• Station Management: Manage the section, including ensuring that mise en place is prepared in advance, and the work area is clean and organized.
• Ingredient Selection & Preparation: Oversee the selection, preparation, and storage of ingredients to ensure freshness and quality.
• Collaboration: Work with other chefs and kitchen staff to ensure smooth operations and timely delivery of food orders.
• Training & Development: Assist in training junior kitchen staff and ensure adherence to safety, hygiene, and operational standards.

Key Requirements:

• Experience: Proven experience as a CDP/DCDP in South Indian, North Indian, or Indian curry cuisine in a high-end hotel or restaurant.
• Skills: Extensive knowledge of traditional Indian cooking techniques, spices, and flavors.
• Education: Culinary diploma or equivalent from a recognized culinary school is preferred.
• Personal Attributes: Passion for Indian cuisine, strong organizational skills, ability to work under pressure, and excellent team collaboration.