Chef De Partie (South Indian)

Sodexo; Dadri; On-site; INR 508,000 - 608,000; Full time

Job summary

Sodexo India in Dadri, Uttar Pradesh, is seeking an experienced South Indian Chef de Partie to lead South Indian breakfast, tiffin and main-course cooking. You will handle batter fermentation, high-volume station operations and strict food-safety compliance in a dynamic kitchen environment.

You will mentor junior staff, ensure consistency in taste and presentation, and coordinate with the Head Chef to maintain steady service during peak hours.

Qualifications

• Minimum 5–10 years of relevant experience in South Indian cuisine and kitchen operations.
• Hands-on expertise in idli, dosa, vada, uttapam, sambar, rasam and gravies.
• Experience in rice and lentil batter fermentation, storage and rotation.
• Experience managing high-volume tawa and steaming stations.
• Knowledge of ingredient management, stock control and reducing wastage.
• Ability to train junior kitchen staff and Commis Chefs.
• Strong knowledge of food safety, HACCP and hygiene practices.
• Teamwork, time management and kitchen coordination skills.
• Annual CTC up to ₹6 LPA; Monthly salary up to ₹50,000.

Responsibilities

• Prepare and cook authentic South Indian breakfast, tiffin and main-course dishes.
• Demonstrate hands-on expertise in idli, dosa, vada, uttapam, sambar and gravies.
• Maintain consistency in taste, quality, texture and presentation.
• Ensure timely food preparation during peak breakfast and meal periods.
• Ferment, store and manage rice and lentil batters with safe handling.
• Monitor fermentation conditions to ensure optimal taste and texture.
• Manage high-volume tawa and steaming stations during service hours.
• Track ingredients and coordinate with Head Chef for replenishment.
• Mentor junior kitchen staff and ensure HACCP compliance.

Skills

South Indian cuisine

High-volume kitchen ops

Fermentation & batter prep

Food safety HACCP

Mentoring junior staff

Stock control

Job description

About the job

Join Sodexo India and become part of a dynamic culinary team committed to delivering exceptional food experiences, authentic flavours and quality food services.

We are looking for an experienced and skilled SouthIndian Chef de Partie (CDP) to manage SouthIndian food preparation and kitchen station operations at our site in Dadri, Gautam Buddha Nagar, Uttar Pradesh.

The role will be responsible for preparing authentic SouthIndian breakfast, tiffin and main-course dishes while maintaining consistency in taste, quality and presentation. The candidate will have strong expertise in traditional SouthIndian cooking techniques, particularly rice and lentil batter preparation, fermentation, storage and handling.

As a key member of the culinary team, you will oversee high-volume cooking operations, manage kitchen resources, mentor junior team members and ensure strict adherence to food safety, hygiene and operational standards.

We seek an individual with strong culinary expertise, hands-on kitchen experience and a passion for delivering authentic SouthIndian cuisine with consistency and excellence.

Main objectives and expectations:

Food Preparation & Culinary Operations

• Prepare and cook authentic SouthIndian breakfast, tiffin and main-course dishes.
• Demonstrate hands-on expertise in preparing idli, dosa, vada, uttapam, sambar, rasam and various regional gravies.
• Maintain consistency in taste, quality, texture and presentation across all food preparations.
• Ensure timely food preparation and service during operational hours, particularly peak breakfast and meal periods.

Batter Preparation & Fermentation Management

• Prepare, ferment, store and manage rice and lentil batters for various SouthIndian preparations.
• Monitor fermentation conditions to ensure optimal taste, sourness, texture and consistency.
• Ensure proper storage, rotation and handling of prepared batters while maintaining food safety standards.
• Maintain consistency in batter quality to support uninterrupted kitchen operations.
• Manage high-volume tawa and steaming stations efficiently during peak service hours.
• Ensure smooth coordination of food preparation and cooking activities.
• Maintain workstation readiness, equipment utilization and timely food production.
• Ensure adherence to standardized recipes and kitchen operating procedures.

Inventory & Stock Control

• Monitor ingredient consumption and ensure availability of required raw materials.
• Track food preparation quantities and tiffin-section wastage.
• Coordinate with the Head Chef for timely replenishment and reordering of ingredients.
• Ensure efficient utilization of kitchen resources and minimize food wastage.

People Management & Training

• Guide and mentor junior kitchen staff and Commis Chefs on traditional SouthIndian cooking techniques.
• Support team members in maintaining consistency in food preparation and presentation.
• Ensure effective coordination within the kitchen team during service operations.
• Ensure strict compliance with food safety, HACCP and kitchen hygiene standards.
• Maintain cleanliness and sanitation of workstations, cooking equipment and food preparation areas.
• Follow safe food handling, storage and temperature-control practices.
• Ensure compliance with applicable kitchen safety procedures and operational guidelines.

Required Skills:

• Minimum 5–10 years of relevant experience in SouthIndian cuisine and kitchen operations.
• Strong hands-on expertise in preparing authentic SouthIndian dishes, including idli, dosa, vada, uttapam, sambar, rasam and regional gravies.
• Proven experience in rice and lentil batter preparation, fermentation, storage and rotation.
• Experience managing high-volume tawa and steaming stations.
• Knowledge of ingredient management, stock control and food wastage monitoring.
• Ability to train and guide junior kitchen staff and Commis Chefs.
• Sound understanding of food safety, HACCP standards and kitchen hygiene practices.
• Strong teamwork, time management and kitchen coordination skills.
• Ability to maintain consistent food quality and manage kitchen operations during peak service hours.
• Experience: 5–10 Years
• Monthly Salary: Up to ₹50,000 (Annual CTC up to ₹6 LPA)