Job Description – Chef de Partie (CDP) – Indian Cuisine (Bulk Cooking)Position
Chef de Partie (CDP) – Indian Cuisine
Location - Domlur
As per business requirement
Department
Kitchen Operations
Reporting To
Sous Chef / Executive Chef
Role Overview
We are seeking a skilled and experienced Chef de Partie (CDP) specializing in Indian Cuisine with strong expertise in bulk cooking and high-volume food production. The ideal candidate should have hands-on experience preparing authentic North Indian, South Indian, and regional Indian dishes while maintaining consistency, quality, hygiene, and operational efficiency in large-scale kitchen environments.
The candidate should be comfortable handling banquet, institutional, industrial catering, corporate dining, airline catering, hospital catering, or central kitchen operations.
Key ResponsibilitiesFood Production
- Prepare and cook a wide range of Indian dishes in bulk quantities while maintaining taste, presentation, and quality standards.
- Execute daily production plans based on forecasted volumes and operational requirements.
- Ensure consistency in recipes, portion control, and food quality.
- Manage mise en place and ingredient preparation for smooth kitchen operations.
- Monitor cooking processes to maintain food safety and quality standards.
Kitchen Operations
- Handle high-volume meal production efficiently during peak service periods.
- Coordinate with Sous Chef and kitchen team to ensure timely food dispatch.
- Monitor inventory levels and communicate purchasing requirements.
- Minimize food wastage and optimize raw material utilization.
- Ensure proper storage, labeling, and stock rotation (FIFO).
Hygiene & Compliance
- Follow food safety, hygiene, and sanitation standards.
- Ensure compliance with HACCP, FSSAI, and company SOPs.
- Maintain cleanliness of workstations, equipment, and storage areas.
- Adhere to health and safety guidelines at all times.
Team Coordination
- Support and guide Commis Chefs and kitchen assistants.
- Assist in training junior kitchen staff on recipes, cooking techniques, and hygiene practices.
- Coordinate effectively with production, service, and stewarding teams.
Mandatory Skills
- Indian Cuisine Preparation
- Bulk Cooking / Large Volume Food Production
- North Indian Cuisine
- South Indian Cuisine
- Curry, Gravy & Tandoor Knowledge
- Banquet Production
- Institutional Catering
- Recipe Standardization
- Food Cost Control
- Inventory Management
- Portion Control
- HACCP & Food Safety Standards
- Team Handling
Preferred Experience
- 3–20 years of experience in Indian Cuisine.
- Minimum 2 years of experience handling bulk cooking operations.
- Experience in:
- Corporate Cafeterias
- Industrial Catering
- Central Kitchens
- Airline Catering
- Hospital Catering
- Educational Institutions
- Hotels with Large Banquet Operations
- Facility Management Companies
Educational Qualification
- Diploma / Certificate in Hotel Management, Culinary Arts, or Food Production preferred.
- Relevant culinary certifications will be an added advantage.
Candidate Profile
- Strong knowledge of Indian cooking techniques and regional cuisines.
- Ability to manage high-volume production without compromising quality.
- Good organizational and time-management skills.
- Ability to work in a fast-paced kitchen environment.
- Team player with a positive attitude and leadership potential.
Compensation
As per industry standards and candidate experience.
Pay: ₹8,716.36 - ₹42,000.00 per month
Benefits:
Work Location: In person
