A Chinese CDP (Chef de Partie) manages the Chinese/Asian section of a commercial kitchen. They are responsible for preparing and cooking authentic dishes, handling wok stations, supervising junior cooks (Commis), and ensuring recipe consistency, food safety, and strict cost control.
Core Responsibilities
- Food Preparation: Prepare and cook a variety of Chinese and Asian dishes (stir-fries, dim sum, noodles, and gravies) as per standard recipes.
- Wok & Sauces: Expertly handle wok cooking, sauce/seasoning balancing, and precise food garnishing.
- Quality Control: Ensure absolute consistency in taste, texture, portioning, and presentation across all orders.
- Kitchen Operations: Manage the daily mise en place (prep work) and run the Chinese section independently during busy service hours.
- Staff Supervision: Train, guide, and delegate tasks to junior Commis Chefs and kitchen helpers.
- Inventory & Wastage: Monitor stock levels of Chinese ingredients, assist with ordering, and minimize food wastage.
- Hygiene & Safety: Maintain the highest levels of cleanliness and enforce strict food safety and HACCP regulations.
Typical Requirements
- Experience: Usually 2 to 5 years of professional kitchen experience, specifically focused on Chinese or Pan-Asian cuisines.
- Technical Skills: Strong proficiency in wok cooking, managing high heat, and formulating authentic Asian gravies, marinades, and sauces.
- Menu Knowledge: Experience with dishes like Hakka Noodles, Fried Rice, Kung Pao, Manchurian, Spring Rolls, and Dim Sums.
- Physical & Mental Stamina: Ability to stand for long hours, withstand high-temperature environments, and thrive in fast-paced, high-pressure settings.
- Certifications: Basic food handling and hygiene certification are usually preferred.
Pay: ₹30,000.00 - ₹40,000.00 per month
Benefits:
Work Location: In person
