CDP Chef

Job Summary:

The Chef de Partie is responsible for overseeing a specific section of the kitchen (e.g., grill, sauce, vegetables, or pastry). Working closely with the Sous Chef and Executive Chef, the CDP ensures high standards of food quality, consistency, hygiene, and presentation. This is a hands-on cooking and supervisory role, suited for experienced cooks ready to manage a team and contribute to menu excellence.

Key Responsibilities: Food Preparation & Cooking

• Prepare and cook high-quality dishes according to recipes and presentation standards.
• Manage the mise-en-place for your section efficiently.
• Maintain portion control and reduce food wastage.
• Ensure timely production during service hours.

Kitchen Supervision

• Oversee Commis chefs and kitchen assistants assigned to your section.
• Provide training, guidance, and feedback to junior staff.
• Ensure all kitchen staff under your supervision follow hygiene and safety regulations.

Inventory & Stock Management

• Monitor stock levels and inform Sous Chef of any shortages or reordering needs.
• Assist in receiving, checking, and storing deliveries.
• Minimize spoilage and maintain proper storage of all food items.

Quality & Hygiene Compliance

• Ensure food safety, cleanliness, and hygiene standards (HACCP, ISO, etc.) are strictly followed.
• Maintain cleanliness of your workstation, tools, and equipment.
• Conduct regular quality checks on raw materials and prepared food.

Collaboration & Communication

• Coordinate with other CDPs and kitchen teams to ensure smooth service.
• Participate in menu planning and development when required.
• Communicate effectively with Sous Chef and Executive Chef regarding issues or improvements.

Requirements: Education & Experience

• Diploma/Certificate in Culinary Arts or Hotel Management (preferred).
• 3–5 years of experience in a professional kitchen, with at least 1–2 years in a CDP or similar role.
• Experience in a specific cuisine (e.g., Continental, Indian, Chinese, Italian) is a plus.

Skills & Attributes

• Strong culinary skills and deep knowledge of food preparation techniques.
• Leadership ability and good communication skills.
• Ability to work in a fast-paced environment.
• Attention to detail and high standards of hygiene and food quality.

Work Conditions:

• Flexible schedule including weekends and holidays.
• Ability to stand for extended periods and work in hot environments.
• May involve early morning or late-night shifts, depending on operations.

Key Performance Indicators (KPIs):

• Food quality and taste
• Hygiene and cleanliness audits
• Staff performance and development
• Inventory control and food cost management
• Guest feedback and satisfaction (if applicable)

Job Type: Full-time

Pay: ₹25,000.00 - ₹28,000.00 per month

Work Location: In person