JOB DESCRIPTIONPosition: Chef de Partie (CDP)Department: KitchenLocation: Pachmarhi / MadhaiReports To: Sous Chef / Executive ChefJob Purpose
To manage and supervise a designated section of the kitchen, ensuring the preparation and presentation of high-quality food while maintaining hygiene, food safety standards, cost control, and guest satisfaction. The Chef de Partie plays a key role in delivering memorable dining experiences to resort guests.
Key ResponsibilitiesFood Production & Quality
- Prepare, cook, and present food as per standard recipes and presentation guidelines.
- Ensure consistency in taste, quality, portioning, and presentation of all dishes.
- Manage and supervise a specific kitchen section (Indian, Continental, Tandoor, Bakery, Garde Manger, etc.).
- Assist in menu planning and seasonal menu development.
- Ensure timely food production during buffet, à la carte, and group meal services.
Guest Experience
- Support the culinary team in creating unique dining experiences for resort guests.
- Ensure special guest requests and dietary requirements are handled professionally.
- Participate in special events, theme dinners, outdoor dining experiences, and monsoon/wildlife tourism-related food promotions.
Team Management
- Supervise and guide Commis Chefs and Kitchen Helpers.
- Conduct on-the-job training for junior kitchen staff.
- Maintain discipline, teamwork, and positive work culture within the kitchen.
Inventory & Cost Control
- Monitor stock levels and inform the Sous Chef regarding purchase requirements.
- Minimize food wastage and ensure optimum utilization of resources.
- Follow FIFO (First In First Out) and proper stock rotation practices.
- Assist in maintaining food cost within budgeted targets.
Hygiene & Safety
- Ensure compliance with FSSAI standards and company hygiene policies.
- Maintain cleanliness of the assigned kitchen section, equipment, and storage areas.
- Follow all health, safety, and fire safety procedures.
- Ensure proper storage, labeling, and temperature control of food items.
Resort Operations Support
- Support banquet, conference, and outdoor event catering operations.
- Assist during high occupancy periods, festive events, and special guest programs.
- Coordinate effectively with F&B Service and Front Office teams to ensure smooth guest service.
Key Performance Indicators (KPIs)
- Food Quality & Consistency
- Guest Feedback Scores
- Food Cost Control
- Kitchen Hygiene Audit Scores
- Staff Training & Development
- Reduction in Food Wastage
- Timely Service Delivery
Qualification & Experience
- Diploma/Degree in Hotel Management or Culinary Arts preferred.
- Minimum 3–5 years of experience in hotels, resorts, or restaurants.
- Experience in buffet operations and à la carte service preferred.
- Knowledge of Indian, Continental, and local cuisine will be an added advantage.
Skills Required
- Culinary Expertise
- Leadership & Team Management
- Menu Planning
- Food Cost Control
- Time Management
- Communication Skills
- Problem Solving
- Attention to Detail
Working Conditions
- Rotational shifts, weekends, and holidays as per operational requirements.
- Ability to work under pressure during peak occupancy and event periods.
Pay: ₹25,000.00 - ₹35,000.00 per month
Work Location: In person
