Job Title: Chef de Partie (CDP)
Department: Kitchen / Food Production\
Reports To: Sous Chef / Executive Chef
Job Summary
The Chef de Partie is responsible for managing a specific section of the kitchen (such as Indian, Continental, Tandoor, Bakery, or Pantry). The role ensures high-quality food preparation, smooth kitchen operations, and adherence to hygiene and safety standards.
Key Responsibilities
- Handle and supervise a designated kitchen section efficiently
- Prepare and present dishes as per standard recipes and quality standards
- Assist the Sous Chef and Executive Chef in daily kitchen operations
- Ensure food quality, taste, portion control, and presentation
- Monitor mise-en-place and timely service during operations
- Train and guide Commis Chefs and kitchen staff
- Maintain cleanliness and hygiene as per FSSAI and hotel standards
- Control food wastage and maintain cost efficiency
- Ensure proper storage of food items and stock rotation (FIFO)
- Follow safety procedures and kitchen policies
Skills & Competencies
- Strong knowledge of food preparation and cooking techniques
- Ability to manage a kitchen section independently
- Good leadership and team-handling skills
- Time management and multitasking ability
- Knowledge of food safety and hygiene standards
Qualifications
- Diploma / Degree in Hotel Management or Culinary Arts preferred
- Minimum 2–4 years of experience in a professional kitchen
- Experience in the relevant kitchen section is mandatory
Working Conditions
- Rotational shifts, including weekends and holidays
- Fast-paced kitchen environment
Job Types: Full-time, Permanent
Pay: ₹32,000.00 - ₹40,000.00 per month
Benefits:
- Food provided
- Paid time off
- Provident Fund
Work Location: In person
