A Chef de Partie (CDP), or station chef, manages a specific section of the kitchen (e.g., grill, sauté, pastry) ensuring high-quality food preparation, consistency, and adherence to health and safety standards. They supervise junior staff, manage stock levels for their section, and support senior chefs in a fast-paced environment.
Key Responsibilities
- Station Management: Responsible for the daily operation of a specific kitchen section, ensuring dishes are prepared to specification.
- Food Preparation & Quality: Cook and present food items according to menu specifications and company standards.
- Supervision: Train, guide, and supervise Commis Chefs and kitchen porters working in their section.
- Stock Control: Monitor stock levels, minimize waste, and place orders for ingredients as needed.
- Health & Safety: Maintain strict food hygiene, sanitation, and cleanliness standards (e.g., HACCP/FSSAI) in their designated area.
- Collaboration: Work with sous chefs to develop new dishes and maintain efficient kitchen workflows.
Required Skills and Qualifications
- Experience: Proven experience as a CDP or similar role (often 2-4+ years), with strong culinary skills.
- Skills: Expertise in various cooking techniques, knowledge of health regulations, and strong communication skills.
- Attributes: Ability to work under pressure, strong leadership abilities, creativity, and high attention to detail.
- Education: Formal culinary school training is often preferred, though equivalent experience is commonly accepted.
Job Types: Full-time, Permanent
Pay: ₹26,000.00 - ₹28,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
