A Multi-Cuisine Chef de Partie (CDP) manages food preparation across different culinary styles—such as Indian, Chinese, Continental, or Italian—while supervising station operations and junior staff.
- Role: Mid-level station chef responsible for multi-cuisine food production.
- Department: Food & Beverage / Kitchen Operations.
- Reports To: Sous Chef, Head Chef, or Kitchen Manager.
Key Responsibilities
- Food Preparation: Cook and present high-quality dishes across multiple cuisines following standard recipes.
- Section Management: Handle day-to-day operations of assigned kitchen sections with speed and consistency.
- Mise en Place: Prepare ingredients and stock stations before service hours.
- Quality Control: Monitor food freshness, portion sizes, plating style, and taste consistency.
- Team Supervision: Guide, train, and support Commis and junior kitchen staff.
- Safety & Hygiene: Follow HACCP, food safety, and sanitation guidelines in the workspace.
Requirements & Skills
- Experience: 1 to 4 years of hands-on cooking experience in a professional kitchen, café, or hotel.
- Versatility: Knowledge of multiple cooking methods (grilling, baking, frying, sauting) across various global cuisines.
- Soft Skills: Ability to work under pressure, communicate well, and manage time effectively
Pay: ₹30,000.00 - ₹40,000.00 per month
Experience:
- Multi cuision: 4 years (Required)
- CDP: 5 years (Required)
- Chef: 3 years (Required)
Location:
- Pitampura, Delhi, Delhi (Required)
Work Location: In person
