Job Summary
The Chef de Partie (CDP) is responsible for independently managing an assigned kitchen section (Indian, South Indian, Continental, Tandoor, Chinese, Bakery, Garde Manger, etc.). The role ensures consistent food quality, timely preparation, hygiene compliance, cost control, and effective supervision of junior kitchen staff while maintaining resort service standards.
Key Responsibilities
- Manage the day-to-day operations of the assigned kitchen section.
- Prepare, cook, and present dishes according to approved recipes and presentation standards.
- Ensure mise en place is completed before every service.
- Maintain consistency in food quality, taste, portion size, and presentation.
- Supervise and guide Commis Chefs and trainees.
- Ensure proper food storage, labeling, FIFO, and stock rotation.
- Monitor stock levels and raise purchase requisitions when required.
- Minimize food wastage and control kitchen costs.
- Maintain cleanliness and hygiene in compliance with FSSAI, HACCP, and resort standards.
- Ensure all kitchen equipment is handled and maintained properly.
- Coordinate with the Sous Chef and other kitchen sections for smooth operations.
- Assist in menu planning, recipe standardization, and seasonal menu development.
- Support banquet, buffet, and à la carte operations as per business requirements.
- Follow all company SOPs, grooming standards, and safety procedures.
Qualifications
- Diploma/Degree in Hotel Management, Culinary Arts, or equivalent.
- Food Safety/HACCP certification is an added advantage.
- Experience
- 4–6 years of experience in a hotel or resort kitchen.
- Minimum 1–2 years of experience as Chef de Partie or equivalent role.
- Experience in luxury hotels or resorts preferred.
Pay: ₹20,000.00 - ₹30,000.00 per month
Benefits:
Work Location: In person
