South Indian - DCDP/CDP/Sous Chef

Ethiqual Global; Pune District; On-site; INR 350,000 - 550,000; Full time

Job summary

Ethiqual Global is seeking a South Indian CDP/DCDP to lead the South Indian kitchen, ensure recipe standards, and train Commis staff. The role requires strong hygiene practices, production planning, and seamless coordination with the service team to ensure timely dispatch of正确 portions.

The candidate will oversee quality control, yield, and wastage, while managing inventory and equipment safety in a fast-paced environment. English is preferred for team communication and SOP adherence.

Qualifications

• Experience in South Indian cuisine and recipes.
• Strong understanding of hygiene and food safety SOPs.
• Ability to train and supervise kitchen staff.

Responsibilities

• Prepare South Indian dishes per approved recipes, portions, taste and presentation.
• Maintain personal hygiene and safe handling, temperature control, cross-contamination prevention.
• Plan mise-en-place and production according to forecast, menu and business volume.
• Execute items correctly (idli, dosa, vada, uttapam, pongal, upma, sambar, chutneys).
• Follow standard recipes, portion sizes and yield sheets; minimize over-portioning.
• Control raw material usage, avoid overproduction and record wastage.
• Guide Commis/Helpers, allocate work and train on recipes, hygiene and SOPs.
• Operate dosa tawa, wet grinder, mixer, steamer, fryer; report defects.
• Check ingredients quality/quantity; maintain FIFO/FEFO and communicate shortages.
• Coordinate with service team for timely dispatch, correct portions and quick issue resolution.
• Lead the South Indian section, maintain recipe standards and ensure service readiness.
• Support CDP in preparation and production, maintain mise-en-place and execute recipes accurately.

Skills

Food prep

South Indian cuisine

Food safety

Menu execution

Team supervision

Inventory management

Job description

SOUTH INDIAN CDP / DCDP KRA

Key Result Areas & Key Performance Indicators

Designation - CDP / DCDP South Indian

Open position - South Indian DCDP/CDP/sous Chef

Reporting To - Sous Chef / Kitchen Manager

KRA

Key Responsibilities / KPI / Measure

1. Food Quality & Consistency

Prepare South Indian dishes as per approved recipe, portion, taste and presentation standards.

Recipe adherence; taste consistency; complaints.

2. Food Safety & Hygiene

Maintain personal hygiene, safe food handling, temperature control and cross-contamination prevention.

Hygiene audit; temperature records; violations.

3. Production Planning

Plan mise-en-place and production according to forecast, menu and business volume.

Readiness; production accuracy; service delays.

4. Menu Execution

Execute idli, dosa, vada, uttapam, pongal, upma, sambar, chutneys and assigned items correctly.

Availability; recipe compliance; presentation.

5. Yield & Portion Control

Follow standard recipes, portion sizes and yield sheets; minimize over-portioning.

Yield variance; portion variance.

6. Food Cost & Wastage Control

Control raw material usage, avoid overproduction and record food wastage.

Wastage %; consumption variance.

7. Team Supervision & Training

Guide Commis/Helpers, allocate work and train staff on recipes, hygiene and SOPs.

Briefings; training completion; productivity.

8. Equipment & Workplace Management

Operate dosa tawa, wet grinder, mixer, steamer, fryer and other equipment safely; report defects.

Downtime; cleaning checklist.

9. Inventory & Store Coordination

Check quality/quantity of ingredients; maintain FIFO/FEFO and communicate shortages.

Stock variance; FIFO/FEFO; stock-outs.

10. Service & Customer Satisfaction

Coordinate with service team for timely dispatch, correct portions and quick issue resolution.

Service time; complaints; rework.

Role-Specific Expectations -

CDP South Indian:

Lead the South Indian section, control production and quality, guide DCDP/Commis staff, maintain recipe standards and ensure service readiness.

DCDP South Indian:

Support CDP in preparation and production, maintain mise-en-place, execute recipes accurately, maintain hygiene and take charge in CDP's absence.