Here's a professional Job Description (JD) for a Chef de Partie (CDP) – North Indian Cuisine.
Introductory Note: You can use this job description for hotel, resort, or restaurant recruitment.
Job Description – Chef de Partie (CDP) – North Indian Cuisine
Job Title: Chef de Partie (CDP) – North Indian Cuisine
Department: Kitchen
Reports To: Sous Chef / Executive Chef
Job Summary
The Chef de Partie (CDP) – North Indian Cuisine is responsible for independently managing the North Indian kitchen section, ensuring the preparation and presentation of authentic, high-quality dishes while maintaining consistency, food safety, and hygiene standards. The role includes supervising junior kitchen staff, maintaining inventory, and supporting menu development.
Key Responsibilities
- Prepare and cook a wide range of North Indian dishes including curries, gravies, kebabs, tandoori items, biryanis, breads (naan, roti, kulcha), and regional specialties.
- Ensure consistency in taste, quality, portion size, and presentation of all dishes.
- Organize and maintain mise en place before each service.
- Supervise and guide Commis Chefs and kitchen helpers.
- Maintain high standards of cleanliness, hygiene, and food safety in accordance with FSSAI and HACCP guidelines.
- Monitor stock levels and coordinate with the Sous Chef for timely requisition of ingredients.
- Ensure proper storage, labeling, and rotation of food items (FIFO).
- Minimize food wastage and control food costs.
- Assist in menu planning, recipe standardization, and introducing new dishes.
- Coordinate effectively with other kitchen sections to ensure smooth operations during service.
- Maintain kitchen equipment and report any maintenance requirements promptly.
- Follow hotel or restaurant Standard Operating Procedures (SOPs) at all times.
Required Qualifications
- Diploma or Certificate in Hotel Management, Culinary Arts, or a related field (preferred).
- Minimum 3–5 years of experience as a CDP or Demi Chef de Partie in North Indian Cuisine.
- Strong knowledge of Indian spices, traditional cooking methods, and tandoor operations.
- Experience in banquet and à la carte kitchen operations is an advantage.
- Food Safety & Hygiene Certification is preferred.
Skills & Competencies
- Expertise in authentic North Indian cuisine.
- Leadership and team management skills.
- Excellent time management and organizational skills.
- Ability to work efficiently in a fast-paced environment.
- Strong attention to detail and presentation.
- Good communication and interpersonal skills.
- Positive attitude with a commitment to quality and guest satisfaction.
Key Performance Indicators (KPIs)
- Consistent food quality and presentation.
- Guest satisfaction and feedback.
- Food cost and wastage control.
- Compliance with hygiene and safety standards.
- Timely preparation and service of food.
- Effective supervision and development of junior staff.
This job description reflects the typical responsibilities and expectations for a CDP specializing in North Indian cuisine across hotels and restaurants. (SimplyHired)
If you need it in a 5-star hotel HR format (with KRA/KPI matrix and competency requirements), I can prepare that as well.
Pay: ₹35,000.00 - ₹37,000.00 per month
Benefits:
- Food provided
- Paid time off
- Provident Fund
Work Location: In person
