South Indian - CDP

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

We are seeking a talented and experienced South Indian Chef de Partie (CDP) to join our culinary team in Mysuru, India. As a key member of our kitchen staff, you will be responsible for overseeing the South Indian section of our kitchen, ensuring the highest quality of authentic South Indian cuisine is prepared and served to our guests.

• Lead and manage the South Indian section of the kitchen, overseeing daily operations and staff performance
• Prepare and cook a wide variety of South Indian dishes, maintaining consistency and quality standards
• Develop and implement new menu items, focusing on authentic South Indian flavors and techniques
• Ensure compliance with food safety and hygiene regulations in the kitchen
• Manage inventory and stock levels for the South Indian section, minimizing waste and controlling costs
• Train and mentor junior kitchen staff in South Indian cooking techniques and recipes
• Collaborate with other kitchen sections to ensure smooth overall kitchen operations
• Assist the Head Chef in menu planning, food costing, and quality control

• Proven experience of 2-3 years as a Chef de Partie or in a similar role, preferably in South Indian cuisine
• In-depth knowledge of South Indian ingredients, cooking techniques, and regional variations
• Excellent knife skills and proficiency in preparing South Indian dishes
• Strong understanding of food safety and hygiene practices
• Ability to work efficiently in a fast-paced, high-volume kitchen environment
• Demonstrated leadership skills and ability to manage a team
• Culinary degree or diploma from a recognized institution
• Valid food safety certification
• Excellent communication and interpersonal skills
• Ability to work flexible hours, including evenings, weekends, and holidays

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.