CDP Chef

Key Responsibilities1. Culinary & Menu Management

• Design, develop, and cost creative menus (restaurant, bar, banquets) with a balance of quality, variety, and profitability, considering food trends.
• Ensure all dishes meet high standards for taste, quality, and presentation before serving.
• Oversee all food preparation, cooking, and plating processes.

2. Kitchen Operations & Standards

• Manage daily kitchen operations, ensuring efficiency, cleanliness, and adherence to all health, safety, and sanitation regulations (HACCP/local laws).
• Inspect incoming ingredients for freshness and quality; manage stock rotation and storage.
• Maintain kitchen equipment, arranging repairs as needed.

3. Team Leadership & Development

• Recruit, hire, train, schedule, and evaluate kitchen staff (DCDP, Commis, etc.).
• Foster a positive, cooperative, and respectful work environment.
• Provide ongoing coaching, mentoring, and skill development for the culinary team.

4. Financial & Inventory Control

• Control food costs, minimize waste, and manage inventory effectively.
• Assist F&B Management in achieving budgeted revenue and profit targets.
• Manage supplier relationships and negotiate best prices.

5. Guest Experience & Collaboration

• Actively solicit and respond to guest feedback, resolving issues promptly.
• Collaborate with Hotel Management, and other departments to align kitchen operations with overall hotel objectives.

Job Types: Full-time, Permanent

Pay: ₹22,000.00 - ₹25,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Ability to commute/relocate:

• Darjeeling, West Bengal: Reliably commute or planning to relocate before starting work (Required)

Education:

• Diploma (Required)

Experience:

• Food preparation: 10 years (Required)
• Hotel management: 5 years (Preferred)

Language:

• English (Preferred)
• Hindi (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person