CDP Chef

Chef de Partie (CDP) – Job Description

Position Summary

A Chef de Partie is responsible for running a specific section of the kitchen efficiently and consistently. They support the Sous Chef and Head Chef in delivering high-quality dishes, supervising junior staff, and maintaining hygiene and safety standards.

Key Responsibilities

• Prepare and present dishes within your assigned section (e.g., grill, sauté, pastry) to the highest standards.
• Supervise and guide Commis Chefs and junior kitchen staff.
• Ensure timely and consistent food production during service.
• Monitor portion control and minimize food waste.
• Maintain cleanliness and organization of your station.
• Follow recipes, plating guidelines, and preservation standards.
• Conduct daily checks on food quality, storage, and expiry dates.
• Collaborate with the Sous Chef on daily prep, special events, and menu updates.
• Report equipment malfunctions and ensure proper maintenance.
• Uphold food safety, hygiene, and sanitation protocols.

Skills & Requirements

• Diploma or certification in Culinary Arts or Hotel Management.
• 2–5 years of experience in a professional kitchen, preferably in a similar role.
• Expertise in a specific cuisine or station (e.g., Indian, Continental, Bakery).
• Strong leadership and communication skills.
• Ability to work under pressure and meet deadlines.
• Knowledge of HACCP and kitchen safety standards.
• Passion for food presentation and innovation.

Preferred Traits

• Detail-oriented and quality-focused.
• Team player with a proactive attitude.
• Adaptable to changing menus and kitchen dynamics.
• Committed to continuous learning and improvement.

Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹35,000.00 per month

Experience:

• CDP: 2 years (Required)