Job Description: Chef de Partie – Maharashtrian Cuisine
Position: Chef de Partie (CDP) – Maharashtrian Cuisine
Department: Kitchen / Culinary
Location: Maharashtra, India
Reports To: Sous Chef / Executive Chef
Employment Type: Full-time
About the Role
We are looking for an experienced and passionate Chef de Partie specializing in Maharashtrian cuisine to join our kitchen team. The CDP will be responsible for preparing authentic Maharashtrian dishes, maintaining food quality and consistency, managing their assigned kitchen section, and ensuring high standards of hygiene and food safety.
Key Responsibilities
- Prepare authentic Maharashtrian dishes including Kolhapuri, Malvani, Puneri, Vidarbha and traditional home-style preparations.
- Handle daily mise en place and ensure ingredients are prepared according to recipes and production requirements.
- Prepare dishes such as:
- Misal Pav
- Vada Pav
- Pithla-Bhakri
- Bharli Vangi
- Zunka
- Kothimbir Vadi
- Thalipeeth
- Matki Usal
- Kolhapuri-style curries
- Tambda Rassa & Pandhra Rassa
- Malvani fish and seafood preparations
- Traditional Maharashtrian sweets and accompaniments
- Maintain authentic taste, presentation and portion consistency.
- Supervise Commis Chefs and kitchen assistants working in the assigned section.
- Monitor stock levels and coordinate with the Sous Chef for ingredient requirements.
- Ensure proper storage, labeling and rotation of food products.
- Follow standardized recipes, preparation methods and portion controls.
- Maintain cleanliness and hygiene of the workstation, equipment and kitchen.
- Follow FIFO, HACCP and food-safety standards.
- Minimize food wastage and maintain cost controls.
- Support menu development and seasonal Maharashtrian specials.
- Coordinate with other kitchen sections during busy service periods.
- Train junior team members in traditional cooking techniques and recipes.
Requirements
- 2–5 years of experience as a CDP/Demi Chef de Partie in Indian or Maharashtrian cuisine.
- Strong knowledge of traditional Maharashtrian ingredients, spices and cooking techniques.
- Experience with large-scale kitchen production and à la carte service is preferred.
- Good understanding of food hygiene and safety practices.
- Ability to lead and train junior kitchen staff.
- Good communication and teamwork skills.
- Ability to work under pressure in a fast-paced kitchen.
- Culinary qualification from a recognized institute is preferred.
Key Skills
- Maharashtrian Cuisine
- Indian Regional Cuisine
- Mise en Place
- À La Carte & Banquet Production
- Section Management
- Food Cost & Portion Control
- Kitchen Hygiene & Food Safety
- Team Leadership
- Recipe Standardization
- Traditional Maharashtrian Cooking Techniques
Pay: ₹25,000.00 - ₹30,000.00 per month
Work Location: In person
