Job Title: Chef de Partie (CDP) — Indian Cuisine
Company: Awadhi Central
Location: Central Kitchen, Industrial Area Phase-1, Chandigarh
Employment Type: Full-time
Experience: 2–4 years in North Indian / Mughlai cuisine, with experience in bulk/production kitchen cooking
Role Overview
We're looking for a CDP to work at our Central Kitchen in Chandigarh, which supplies gravies, marination, and frozen components to all our outlets. This role reports directly to the founders and is central to keeping our recipes consistent across every outlet. Your main job: daily prep, cooking, and quality control — following our standardized recipes exactly, every single day.
Key Responsibilities
- Execute daily prep and cooking as per Awadhi Central's standardized recipes (gravies, marination, kebabs, curries, and other Base Kitchen items)
- Follow recipes and SOPs exactly — no free-styling on taste, quantity, or method
- Conduct quality checks on every batch before dispatch to outlets — taste, consistency, and presentation
- Maintain daily production planning in line with outlet demand
- Ensure hygiene, cleanliness, and food safety standards are followed at all times in the Central Kitchen
- Manage raw material usage responsibly — minimize wastage, ensure correct portioning
- Flag any ingredient shortages or quality issues to the founders/management promptly
- Coordinate with kitchen helpers for smooth daily workflow
- Maintain cleanliness of equipment, storage, and work stations as per SOP
What We're Looking For
- Diploma or Degree in Hotel Management / Culinary Arts / Hospitality preferred
- 2–4 years of experience in North Indian, Mughlai, or Awadhi cuisine — bulk/production kitchen experience preferred
- Strong discipline in following recipes exactly as instructed
- High attention to detail on taste, consistency, and hygiene
- Ability to work independently with minimal supervision (no Sous Chef currently on-site)
- Reliable, punctual, and comfortable with early morning/production kitchen hours
- Willingness to take ownership of quality — you're often the last check before food reaches the outlet
What You Get
- Direct working relationship with the founders — no middle management layer right now
- High ownership role with real impact on food quality across all outlets
- Growth path toward Sous Chef as the team scales
Pay: ₹17,491.39 - ₹50,000.00 per month
Work Location: In person
