Job Summary
The Chef de Partie (CDP) – Seafood is responsible for managing the seafood section of the kitchen, ensuring the preparation and presentation of high-quality seafood dishes in accordance with hotel or resort standards. The role involves supervising junior kitchen staff, maintaining food quality, ensuring hygiene compliance, and supporting smooth kitchen operations.
Key Responsibilities
Food Preparation & Production
- Prepare, cook, and present seafood dishes according to established recipes and quality standards.
- Handle a variety of seafood including fish, shellfish, prawns, lobster, crab, squid, and other specialty items.
- Ensure proper cleaning, filleting, portioning, marinating, and storage of seafood products.
- Monitor cooking techniques, presentation, and consistency of dishes.
Section Management
- Take ownership of the seafood section and ensure smooth daily operations.
- Organize mise en place and maintain readiness during service hours.
- Coordinate with other kitchen sections to ensure efficient food production.
- Manage stock levels and communicate purchasing requirements.
Quality Control
- Ensure freshness and quality of seafood products received from suppliers.
- Maintain portion control and minimize food wastage.
- Conduct regular checks on food quality, taste, and presentation standards.
- Ensure compliance with hotel and brand culinary standards.
Team Supervision
- Guide, train, and supervise Commis Chefs and kitchen assistants.
- Allocate duties and monitor staff performance within the section.
- Assist in onboarding and training new kitchen team members.
- Promote teamwork and effective communication within the kitchen.
Hygiene & Food Safety
- Follow HACCP and food safety standards at all times.
- Maintain cleanliness and sanitation of workstations, equipment, and storage areas.
- Ensure proper temperature control, labeling, and storage of seafood products.
- Adhere to health, safety, and hygiene regulations.
Inventory & Cost Control
- Monitor seafood inventory and assist in stock management.
- Support kitchen cost-control initiatives and wastage reduction.
- Participate in stock counts and inventory audits.
- Ensure efficient utilization of ingredients and supplies.
Qualifications
Education
- Diploma or Degree in Hotel Management, Culinary Arts, Food Production, or related field.
Experience
- 3–8 years of culinary experience with at least 1–3 years as a CDP or Demi Chef de Partie in the seafood section.
- Experience in luxury hotels, resorts, fine-dining restaurants, cruise lines, or specialty seafood restaurants preferred.
Pay: ₹35,000.00 - ₹50,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
