Chef de Partie (CDP) – Kerala CuisineRole Overview
A Chef de Partie (CDP) responsible for leading the Kerala cuisine section, ensuring authentic preparation, quality control, consistency, and efficient kitchen operations. The CDP will supervise junior kitchen staff, maintain food safety standards, and support the Head Chef and Sous Chef in delivering high-quality dishes during service.
Key Responsibilities1. Food Preparation & Cooking
- Independently prepare and oversee authentic Kerala dishes, ensuring consistency and quality.
- Specialize in:
- Curries: Meen Curry, Chicken Curry, Mutton Curry/Stew
- Traditional Dishes: Avial, Thoran, Olan, Kaalan, Erissery
- Rice & Accompaniments: Sambar, Rasam, Kerala rice preparations
- Seafood Specialties: Fried fish, grilled seafood, seafood masalas
- Ensure recipes are executed according to established standards.
2. Section Management & Mise en Place
- Manage all mise en place requirements for the Kerala section.
- Supervise preparation of:
- Fresh coconut milk extractions
- Traditional spice blends and masalas
- Seafood, poultry, and meat processing
- Ensure adequate preparation levels to support smooth service operations.
3. Quality Control & Consistency
- Maintain strict adherence to standard recipes and presentation guidelines.
- Monitor:
- Taste consistency
- Portion control
- Food quality and appearance
- Conduct final checks before dishes leave the kitchen.
4. Team Leadership & Training
- Supervise and guide Commis Chefs and kitchen assistants.
- Train junior staff on:
- Kerala cooking techniques
- Kitchen procedures and standards
- Food safety and hygiene practices
- Allocate tasks and monitor performance during service.
5. Hygiene, Food Safety & Compliance
- Ensure full compliance with HACCP and kitchen SOPs.
- Monitor:
- Proper seafood, meat, and poultry handling
- Food storage temperatures
- Personal hygiene and workplace cleanliness
- Maintain a clean and organized work area at all times.
6. Service Operations
- Lead the Kerala section during lunch and dinner service.
- Ensure timely preparation and plating of orders.
- Coordinate effectively with Head Chef, Sous Chef, and front-of-house staff.
- Maintain quality and speed during peak service periods.
7. Inventory & Cost Control
- Monitor daily consumption of key ingredients, including:
- Coconut products
- Seafood
- Spices and condiments
- Rice and dry goods
- Report stock shortages, quality concerns, and wastage.
- Support stock rotation and cost-control initiatives.
Skills & Experience Required
- Minimum 5 years of experience in Kerala/Malayali cuisine, including experience as a CDP or Senior Commis.
- Strong knowledge of traditional Kerala cooking methods and ingredients.
- Expertise in:
- Coconut-based gravies and curries
- Seafood preparation and cooking
- Traditional Kerala spice blends and masalas
- Ability to manage a kitchen section independently.
- Strong leadership, communication, and organizational skills.
- Sound knowledge of food safety, HACCP, and kitchen hygiene standards.
- Ability to perform effectively in a high-volume restaurant environment.
Job Types: Full-time, Permanent
Pay: ₹45,000.00 - ₹55,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
