We are looking for a skilled and disciplined Demi Chef de Partie (DCDP) to support our North Indian kitchen operations. The candidate will work closely with the Chef de Partie to ensure consistent taste, quality, hygiene, and speed of service, especially in a high-volume environment.
This role is ideal for a chef who understands North Indian gravies, dals, and sabzis, and is ready to take ownership of a station under supervision.
Key Responsibilities Kitchen Operations
Assist in preparing and cooking North Indian curries, dals, and gravies
Execute dishes as per standard recipes and portion controls
Support the CDP during service to ensure timely order dispatch
Handle batch preparation of base gravies under guidance
Hygiene & Safety
Maintain high standards of cleanliness and food safety
Follow FSSAI and internal hygiene SOPs
Ensure proper storage, labelling, and FIFO practices
Inventory & Prep
Assist in daily prep planning and mise-en-place
Monitor ingredient usage and report shortages or wastage
Support stock rotation and basic inventory checks
Team Support
Guide and assist Commis Chefs / Helpers
Coordinate with other sections for smooth kitchen flow
Take responsibility of the station in CDP’s absence (when required)
Requirements & SkillsExperience
2–4 years of kitchen experience
At least 1–2 years in North Indian cuisine
Experience in hotels, standalone restaurants, or cloud kitchens preferred
Technical Skills
Strong understanding of North Indian gravies & cooking techniques
Ability to handle pressure during peak hours
Knowledge of portion control and consistency
Familiarity with batch cooking (preferred)
Behavioural Skills
Disciplined and punctual
Willingness to learn and grow
Team player with a positive attitude
Ability to follow instructions and SOPs strictly
Reporting To
Chef de Partie / Sous Chef / Kitchen Manager
Pay: ₹20,000.00 - ₹30,000.00 per month
Work Location: In person
