A Chef de Partie (CDP) is a skilled culinary professional responsible for managing a specific section (or station) of a restaurant or hotel kitchen, such as the sauté, grill, or pastry station. They ensure food is prepared consistently, oversee junior staff, and maintain food safety standards.
A Chef de Partie's primary responsibilities include:
- Station Management: Taking full ownership of a specific culinary section, setting up the station before service, and ensuring all required equipment is operational.
- Food Preparation & Cooking: Preparing, cooking, and plating menu items to exact recipes and quality standards set by the Head or Sous Chef.
- Staff Supervision: Guiding and training junior staff, such as Commis Chefs, working in their assigned section to ensure dishes are consistent.
- Inventory Control: Monitoring ingredient levels, ensuring the station is properly stocked, and communicating order needs to senior management to avoid shortages.
- Hygiene & Safety: Adhering to strict food hygiene, sanitation, and safety guidelines.
Pay: ₹22,000.00 - ₹27,000.00 per month
Benefits:
Work Location: In person
