A Chef de Partie (CDP) in an Indian kitchen manages a specific culinary station (e.g., Tandoor, Curry, or Halwai). They are responsible for preparing authentic dishes, maintaining the mise en place, supervising junior cooks, ensuring compliance with strict food hygiene guidelines (FSSAI), and managing station inventory.
- Station Management: Take full ownership of a designated section (Tandoori, Curry, Rice/Biryani, or Indian Sweets).
- Food Preparation: Prepare and cook Indian dishes according to standardized recipes, ensuring authentic taste, spice balance, and perfect presentation.
- Inventory Control: Monitor raw material stocks for the assigned station, place orders for spices/ingredients, and minimize food wastage.
- Staff Supervision: Train, guide, and delegate tasks to Commis chefs and kitchen helpers.
- Quality & Safety: Ensure adherence to FSSAI hygiene standards, maintain proper storage temperatures, and uphold HACCP protocols.
Core Requirements
- Experience: 3–5 years in a professional Indian kitchen (resorts, 5-star hotels, or authentic Indian restaurants).
- Culinary Knowledge: Deep understanding of regional Indian spices, marination techniques (Tandoori), slow cooking (Dum), and tempering (Tadka).
- Technical Skills: Mastery of tandoor operation, gravy preparation, knife skills, and high-volume banquet or a-la-carte service.
- Certifications: A diploma or degree in Hotel Management/Culinary Arts is strongly preferred.
Pay: ₹18,000.00 - ₹24,000.00 per month
Work Location: In person
