The Chef de Partie (CDP) – À la Carte is responsible for independently managing the hot kitchen and preparing high-quality multi-cuisine dishes in accordance with VOW's recipes and standards. The role requires expertise in Continental, Italian, Asian, Indian, and café-style cuisine, with a strong focus on consistency, hygiene, food safety, and timely service in a fast-paced environment.
Key Responsibilities: Food Production
- Prepare and present high-quality à la carte dishes as per standardized recipes.
- Independently manage assigned kitchen sections during service.
- Ensure consistency in taste, portion size, and presentation.
- Maintain service speed without compromising quality.
- Execute daily mise en place to ensure operational readiness.
Multi-Cuisine Expertise
The candidate should be proficient in preparing:
Continental
- Grilled Chicken & Fish
- Steaks
- Sautéed Vegetables
- Cream & Tomato-Based Pasta
- Baked Dishes
- Mashed Potato
- Rice Bowls
Italian
- White Sauce Pasta
- Red Sauce Pasta
- Aglio e Olio
- Alfredo
- Arrabbiata
- Thin Crust Pizza
- Garlic Bread
- Bruschetta
- Risotto (preferred)
Asian
- Fried Rice
- Noodles
- Stir-Fried Vegetables
- Manchurian
- Chilli Chicken
- Chilli Paneer
- Thai Curry (preferred)
- Rice Bowls
- Wok Preparations
Indian
- Tandoori Starters (if applicable)
- North Indian Curries
- Dal Preparations
- Kebabs
- Rice Preparations
- Indian Breads (basic understanding preferred)
Café & QSR
- Burgers
- Sandwiches
- Wraps
- Loaded Fries
- French Fries
- Salads
- Nachos
- Finger Foods
- Platters
- Appetizers
Kitchen Operations
- Plan daily production based on projected sales.
- Ensure availability of mise en place throughout service.
- Coordinate effectively with service staff for smooth operations.
- Assist in menu development and seasonal specials.
- Monitor food quality before every dish leaves the pass.
Inventory & Cost Control
- Monitor daily consumption of raw materials.
- Minimize food wastage.
- Follow FIFO and FEFO inventory practices.
- Assist in stock-taking and inventory audits.
- Control portion sizes to maintain food cost targets.
- Report shortages and equipment issues promptly.
Food Safety & Hygiene
- Ensure compliance with FSSAI standards and food safety regulations.
- Maintain cleanliness of kitchen equipment, workstations, cold storage, and dry stores.
- Follow personal hygiene and grooming standards.
- Monitor food storage temperatures and product shelf life.
- Ensure proper labeling and date tagging of all prepared items.
Equipment Handling
Operate and maintain:
- Combi Oven
- Griddle
- Salamander
- Deep Fryer
- Char Grill
- Induction Range
- Gas Range
- Pasta Cooker
- Refrigeration Equipment
- Food Processor
- Kitchen Mixers
- Vacuum Sealer (preferred)
Leadership & Teamwork
- Guide and support Commis Chefs and Kitchen Assistants.
- Train junior staff on recipes, SOPs, and hygiene standards.
- Maintain discipline and professionalism in the kitchen.
- Work closely with the Head Chef to improve kitchen efficiency.
Required Skills
- Strong Multi-Cuisine Cooking Skills
- À la Carte Kitchen Experience
- Menu Execution & Plating
- Time Management
- Kitchen Organization
- Food Cost Awareness
- Inventory Management
- Food Safety & Hygiene
- Leadership & Team Management
- Ability to work under pressure
- Excellent communication skills
Qualifications
- Diploma/Degree in Hotel Management, Culinary Arts, or Food Production.
- Professional culinary certifications are an added advantage.
Experience
- 3–6 years of experience in hotels, premium cafés, restaurants, QSRs, or gaming/entertainment outlets.
- Minimum 2 years of experience as a Chef de Partie or Senior Commis in an à la carte kitchen.
- Experience with high-volume service and multi-cuisine menus is preferred.
Key Performance Indicators (KPIs)
- Food Quality & Consistency
- Order Preparation Time
- Guest Satisfaction & Feedback
- Kitchen Hygiene Audit Scores
- Food Cost & Wastage Control
- Inventory Accuracy
- Recipe & Portion Compliance
- Kitchen Productivity
- Team Development & Training
- Equipment Maintenance Compliance
Preferred Candidate Profile
We are looking for a passionate and hands-on Chef de Partie who thrives in a fast-paced, high-energy kitchen. The ideal candidate should be capable of independently managing à la carte operations, preparing a diverse range of multi-cuisine dishes, maintaining high standards of hygiene and presentation, and delivering exceptional dining experiences. Candidates with experience in cafés, gastropubs, premium QSRs, casual dining restaurants, or entertainment venues will be given preference.
Location: Noida
Position: Immediate Hiring
Industry: Food & Beverage | Gaming & Entertainment | Hospitality
Pay: ₹18,000.00 - ₹22,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Provident Fund
Work Location: In person
