Demi Chef de Partie- South Indian

Job Description We are seeking an experienced and detail-oriented Demi Chef de Partie specialising in South Indian cuisine to join our culinary team in Visakhapatnam, India. In this permanent position, you will work as part of our professional kitchen brigade, supporting the Chef de Partie in the preparation and execution of authentic South Indian dishes. You will be responsible for maintaining the highest standards of food quality, safety, and presentation whilst working efficiently in a fast-paced kitchen environment. • Prepare and cook South Indian dishes according to established recipes and culinary standards, ensuring consistency and quality • Assist the Chef de Partie in managing the South Indian section of the kitchen, including mise en place and station organisation Maintain strict adherence to food safety, hygiene, and sanitation protocols at all times • Execute precise knife skills and food preparation techniques with efficiency and accuracy • Manage portion control and monitor food costs within the designated section • Collaborate effectively with other kitchen staff members to ensure smooth workflow and timely service delivery Monitor and maintain kitchen equipment and report any maintenance issues promptly • Support the training and development of junior kitchen staff members • Adapt to changing service demands and work under pressure during peak service periods • Contribute to menu development and suggest improvements based on culinary expertise and customer feedback Qualifications Proven experience working as a Demi Chef de Partie or similar culinary position, preferably in South Indian cuisine • Comprehensive knowledge of traditional South Indian cooking techniques, ingredients, and regional specialities • Strong proficiency in knife skills and food preparation methods • Current food safety and hygiene certification or equivalent knowledge Excellent organisational skills with the ability to manage multiple tasks simultaneously • Ability to work effectively within a brigade system and follow kitchen hierarchy • Strong communication and interpersonal skills for effective teamwork • Physical stamina and ability to work in a demanding kitchen environment for extended periods Attention to detail with a commitment to maintaining high standards of food quality and presentation • Desirable experience in fine dining establishments or high-volume food service operations • Desirable knowledge of modern kitchen equipment and cooking technologies • Desirable experience in training and mentoring junior kitchen staff