MAYFAIR Hotels & Resorts
Website:
mayfairhotels.com
Job details:
Company Description MAYFAIR Hotels & Resorts is a distinguished luxury hotel chain that began its journey in Rourkela, Odisha in the 1980s and has grown steadily over more than 30 years. With 18 unique properties located across tranquil lakeshores and sun-kissed beaches, each hotel is designed as a picturesque destination immersed in nature. The brand is known for its rich heritage, carefully curated vintage décor, and a strong culture of warm, personalized hospitality. A dedicated team of professionals strives to create memorable stays for guests, combining sophistication with natural surroundings. Guided by the mantra “STAY WITH US, STAY WITH NATURE,” MAYFAIR offers an environment where team members can grow while contributing to exceptional guest experiences.
Role Description The South Indian DCDP & Commi 1 is a full-time, on-site culinary role based at MAYFAIR Hotels & Resorts in Guwahati. This position is responsible for preparing and cooking a variety of South Indian dishes, ensuring authentic flavors, consistent quality, and adherence to established recipes and presentation standards. Daily tasks include mise en place, managing assigned sections during service, monitoring food storage and hygiene, and coordinating with the kitchen team to maintain smooth operations. The role involves supporting menu development, portion control, and cost-conscious preparation, as well as following food safety and sanitation guidelines at all times. The South Indian DCDP & Commi 1 is expected to collaborate closely with senior chefs, assist in training junior staff, and contribute to a positive, efficient, and guest-focused kitchen environment.
Qualifications
- Strong practical skills in South Indian cuisine, including preparation of key regional dishes, use of traditional ingredients, and authentic cooking techniques.
- Experience in a professional kitchen as DCDP, Commi 1, or similar role, with the ability to manage a section during service and follow standard recipes accurately.
- Sound knowledge of food safety, hygiene, and sanitation practices, with the ability to maintain a clean, organized workstation and comply with regulatory standards.
- Good teamwork and communication skills, including the ability to coordinate with chefs and service staff, follow instructions, and support a respectful, inclusive work culture.
- Basic understanding of kitchen documentation such as production plans, inventory usage, and portion control to support cost-effective operations.
- Flexibility to work shifts, weekends, and holidays, with a customer-focused attitude and commitment to delivering high-quality food consistently.
- Formal culinary training or certification from a recognized institute is preferred; prior experience in hotels or resorts, especially in South Indian specialty kitchens, is an added advantage.
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