Company: Burma Burma Restaurant & Tea Room
Department: Kitchen / Food Production
Position: Chef de Partie (CDP)
Reports To: Sous Chef / Chef de Cuisine / Executive Chef
Location: As Assigned
Employment Type: Full-Time
1. Job Purpose
The Chef de Partie (CDP) is responsible for managing and supervising an assigned section of the kitchen, ensuring that all food is prepared and presented according to Burma Burma's recipes, quality standards, food safety requirements, and operational procedures.
The CDP will support the senior kitchen team in maintaining consistent food quality, efficient kitchen operations, proper hygiene, and effective team coordination.
2. Key ResponsibilitiesA. Food Preparation & Production
- Prepare and cook dishes according to approved Burma Burma recipes and standard operating procedures.
- Ensure consistent taste, presentation, portion size, and food quality.
- Handle preparation of Burmese cuisine and related ingredients as per menu requirements.
- Follow proper cooking techniques, including steaming, fermentation, pickling, frying, and other approved methods.
- Complete mise en place before service and ensure the section is fully prepared for operations.
- Ensure food is served within the required quality and service standards.
- Check the freshness and quality of ingredients before use.
B. Section Management
- Take full responsibility for the assigned kitchen section during the shift.
- Organise daily preparation and allocate tasks to Commis Chefs and Kitchen Helpers.
- Ensure smooth coordination between sections during service.
- Monitor stock levels and communicate shortages or requirements to the Sous Chef.
- Maintain proper labelling, storage, FIFO, and rotation of ingredients.
- Minimise food wastage and control portion sizes.
C. Hygiene & Food Safety
- Maintain high standards of personal hygiene and kitchen cleanliness.
- Follow company food safety, hygiene, and sanitation procedures.
- Ensure correct temperature control, storage, and handling of food.
- Prevent cross-contamination during food preparation.
- Ensure the assigned section, equipment, utensils, and work areas are cleaned and sanitised regularly.
- Report any food safety, equipment, or hygiene concerns immediately to the senior chef.
D. Inventory & Cost Control
- Monitor daily consumption of ingredients within the assigned section.
- Reduce unnecessary food wastage and spoilage.
- Maintain proper portion control as per standard recipes.
- Assist with daily stock checking and inventory requirements.
- Use ingredients efficiently while maintaining required quality standards.
E. Team Management & Training
- Guide and supervise Commis Chefs, Kitchen Helpers, and other junior kitchen staff.
- Train team members on recipes, preparation methods, hygiene, and kitchen procedures.
- Maintain discipline and teamwork within the section.
- Support new employees during their induction and training.
- Communicate operational issues to the Sous Chef or Chef de Cuisine.
F. Kitchen Operations
- Attend daily briefings and communicate section requirements.
- Coordinate with the service team to ensure timely order execution.
- Maintain cleanliness and organisation throughout the shift.
- Ensure proper opening and closing procedures are followed.
- Handle kitchen equipment responsibly and report breakdowns immediately.
- Assist senior chefs with menu preparation, trials, and special events when required.
3. Quality Standards
The CDP must ensure:
- Consistent taste and presentation.
- Correct portion sizes.
- Compliance with Burma Burma recipes and SOPs.
- Timely preparation and service.
- Proper food storage and handling.
- Minimum food wastage.
- High standards of kitchen hygiene and cleanliness.
4. Qualifications & Experience
- Diploma / Certificate in Culinary Arts or Hotel Management preferred.
- Minimum 2–4 years of experience in a professional restaurant or hotel kitchen.
- Experience in Asian, Southeast Asian, Burmese, or specialty cuisine will be an advantage.
- Good knowledge of food preparation, kitchen operations, hygiene, and safety standards.
- Experience handling and supervising junior kitchen staff.
5. Skills & Competencies
- Strong culinary and food preparation skills.
- Good knowledge of mise en place and kitchen operations.
- Leadership and team-management skills.
- Good communication and coordination skills.
- Ability to work under pressure during peak service.
- Strong attention to detail.
- Knowledge of food safety and hygiene practices.
- Good time-management and organisational skills.
- Ability to follow recipes, SOPs, and portion-control standards.
6. Key Performance Indicators (KPIs)
- Food quality and consistency.
- Order preparation and service time.
- Compliance with recipes and SOPs.
- Food wastage control.
- Section cleanliness and hygiene.
- Proper stock utilisation.
- Team productivity and discipline.
- Compliance with food safety standards.
7. Working Conditions
- Full-time role in a fast-paced restaurant kitchen.
- Flexible working hours, including weekends and public holidays.
- Shift duties as per restaurant operational requirements.
- Ability to stand and work for extended periods.
- Compliance with all company policies and kitchen procedures.
8. Core Responsibility
The CDP is accountable for the effective operation of the assigned kitchen section, ensuring that every dish meets Burma Burma's standards for authenticity, quality, consistency, presentation, hygiene, and timely service.
Pay: ₹25,000.00 - ₹30,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
