Key Responsibilities:
Prepare and cook dishes according to hotel recipes, standards, and presentation guidelines.
Demonstrate good knowledge of South Indian cuisine, including traditional dishes and regional specialties.
Prepare a variety of Asian, Continental, and Arabic dishes to a high standard.
Ensure proper mise en place is completed before service.
Maintain consistency in taste, quality, portioning, and presentation.
Follow food safety, hygiene, and HACCP standards at all times.
Monitor food storage, temperature, freshness, and stock rotation.
Minimize food wastage and maintain proper portion control.
Keep the work station clean, organized, and fully prepared during service.
Work efficiently as part of a multicultural kitchen team.
Assist with buffet, à la carte, banqueting, and special-event requirements as needed.
Previous experience as a DCDP / Demi Chef de Partie / Commis Chef in a hotel, resort, or high-volume restaurant.
Strong practical knowledge of South Indian cuisine is essential.
Good knowledge of Asian, Continental, and Arabic cuisines.
Experience in a 4-star or 5-star hotel environment is preferred.
Good understanding of food hygiene and kitchen safety procedures.
Ability to work under pressure in a fast-paced kitchen.
Strong teamwork, discipline, and communication skills.
Flexibility to work shifts, weekends, and public holidays.
Please send your updated CV at ***
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