CDP

Job Summary:

The Chef de Partie (CDP) – Tandoor & Curry is responsible for leading and executing all culinary operations in the Indian Tandoor and Curry sections. This includes preparing and presenting authentic Indian dishes, maintaining high standards of hygiene and consistency, and supervising junior kitchen staff. The CDP ensures smooth kitchen operations, collaborates on menu development, and upholds quality and flavor in every dish.

Key Responsibilities:Tandoor & Curry Preparation:

• Prepare, cook, and present a wide variety of traditional Indian dishes, specializing in tandoori items (like naan, roti, kebabs, tikka) and curries (North & South Indian styles).
• Operate and maintain the tandoor oven efficiently and safely.
• Marinate meats and vegetables as per standard recipes.
• Control cooking times and temperatures to ensure consistency in texture and flavor.

Section Supervision:

• Lead and supervise the tandoor and curry section staff (commis, helpers).
• Ensure all mis-en-place is prepared before service.
• Allocate daily tasks and monitor timely execution.
• Train junior chefs on Indian cooking techniques, recipes, and presentation standards.

Quality & Hygiene Control:

• Ensure food is prepared in accordance with hygiene and safety standards (HACCP).
• Maintain cleanliness and organization of the section at all times.
• Ensure proper labeling, storage, and FIFO rotation of ingredients.

Kitchen Coordination:

• Coordinate with the Sous Chef and Head Chef for menu execution and special dishes.
• Communicate with service staff to ensure timely delivery of food.
• Assist in managing kitchen inventory related to the tandoor and curry section.
• Ensure minimal food wastage and portion control.

Qualifications & Experience:

• Minimum 3–5 years of experience in an Indian kitchen, with strong expertise in tandoor and curry preparation.
• Previous experience as a Demi CDP or CDP in a reputed hotel or restaurant.
• Good knowledge of Indian spices, marinades, and regional flavors.
• Ability to handle pressure in a busy kitchen environment.
• Culinary diploma or relevant certification preferred.
• Basic knowledge of food costing and inventory control.

Key Skills:

• Expertise in operating tandoor oven (coal/gas).
• Deep understanding of Indian gravies, spice blends, and cooking techniques.
• Strong leadership and time management.
• Ability to maintain consistency and quality under pressure.
• Good communication and teamwork.

Working Conditions:

• Fast-paced and hot kitchen environment.
• Flexible to work in shifts, weekends, and public holidays.
• Long hours of standing and physical work.

Preferred Add-Ons (Optional Based on Employer Needs):

• Knowledge of fusion Indian cuisine or plating for fine-dining.
• Experience with banquets or large-scale Indian catering.
• Ability to contribute to menu development and seasonal promotions.

Job Type: Full-time

Pay: ₹32,000.00 - ₹35,000.00 per month

Work Location: In person