Department: Kitchen / Food Production
Reports To: Head Chef / Sous Chef
Employment Type: Full-Time
Job Summary
The Chef de Partie (CDP) – North Indian is responsible for independently managing the North Indian kitchen section and preparing authentic, high-quality dishes while maintaining consistency, hygiene, food safety, and timely service. Typical responsibilities include curries, gravies, kebabs, tandoori dishes, breads, biryani, and related North Indian preparations.
Key Responsibilities
- Prepare and cook North Indian dishes as per standard recipes.
- Handle curries, gravies, kebabs, tandoori items, naan, roti, kulcha and biryani.
- Ensure consistent taste, quality, portion size and presentation.
- Complete daily mise en place before service.
- Supervise and guide Commis Chefs and kitchen helpers.
- Monitor stock and coordinate ingredient requirements with the Head Chef.
- Follow proper food storage, labeling and stock rotation practices.
- Control food cost, portioning and wastage.
- Maintain kitchen cleanliness, hygiene and food safety standards.
- Ensure smooth and timely food preparation during peak service hours.
- Coordinate with other kitchen sections and senior chefs.
- Assist in menu development and standardization of recipes.
- Maintain kitchen equipment and report maintenance requirements.
Required Skills
- Strong knowledge of North Indian cuisine and Indian spices.
- Experience in curry and tandoor cooking.
- Knowledge of naan, roti, kebab, tikka and gravy preparation.
- Ability to independently manage a kitchen section.
- Good leadership and team-management skills.
- Knowledge of food hygiene and safety standards.
- Ability to work efficiently under pressure.
Experience & Qualification
- 2–5 years of relevant experience in North Indian cuisine preferred.
- Hotel Management or Culinary qualification is an advantage.
- Experience in restaurant, hotel, catering, buffet or bulk food production is beneficial.
Key Performance Areas
- Food taste and quality consistency
- Timely order preparation
- Food cost and wastage control
- Kitchen hygiene and cleanliness
- Staff supervision and discipline
- Guest/customer satisfaction
Pay: ₹18,000.00 - ₹25,000.00 per month
Benefits:
Work Location: In person
