CDP

Organization: Gunpowder Restaurants

Job Title: Chef de Partie – Peninsular South Indian

Reports to: Proprietor / Independent Consultant / Head Chef / Restaurant Manager

Location: Gunpowder Kitchen, Goa

Summary

The Chef de Partie (CDP) is responsible for independently managing a designated section of the kitchen while executing the flavours, consistency, and standards of Gunpowder’s Peninsular South Indian culinary philosophy. This position requires deep technical knowledge of Kerala, Tamil Nadu, Karnataka, Andhra, and Telangana cuisines. Prior experience as a DCDP is mandatory. The CDP ensures high-speed execution, strong leadership within the section, and strict adherence to hygiene, HACCP, and FSSAI protocols.

Key Responsibilities

Section Management & Production

• Fully own and operate a section during prep and service, delivering dishes with consistency and speed.
• Prepare and cook ingredients including washing, chopping, portioning, marinating, and executing dishes to Gunpowder standards.
• Lead cooking on the hot range, ensuring timing, flavour accuracy, and portion control.
• Develop section mise-en-place levels to prevent run-outs and ensure smooth service flow.
• Ensure quality and authenticity of Peninsular South Indian dishes, including handling of regional masalas, roasts, curries, and accompaniments.

Plating & Presentation

• Ensure every dish leaving the section meets Gunpowder’s standards for presentation, portioning, and temperature.
• Work closely with the pass during service to maintain timing, accuracy, and consistency.

Quality, Hygiene & Compliance

• Enforce HACCP and FSSAI protocols, including temperature logs, safe storage, time/temperature controls, and FIFO.
• Maintain a clean, organised, and fully sanitised section at all times.
• Actively participate in daily cleaning and scheduled deep-cleaning of the kitchen, equipment, and storage areas.
• Immediately report spoilage, contamination, or deviations in food quality.

Inventory & Operational Responsibilities

• Conduct daily stock checks for the section and communicate requisitions to senior chefs.
• Assist with weekly stocktaking and ensure accurate labelling and rotation.
• Maintain correct storage of raw and cooked items, preventing wastage and spoilage.

Training & Team Leadership

• Supervise and guide Commis 1, Commis 2, and Commis 3 team members within the section.
• Train junior staff in prep methods, cooking techniques, hygiene practices, and Peninsular South Indian culinary fundamentals.
• Maintain discipline, grooming standards, and professional conduct within your team.
• Support menu trials, R&D, and specials development as directed by senior kitchen leadership.

Service Coordination

• Coordinate closely with the pass and service team, especially during peak hours.
• Manage ticket order flow, ensuring accurate sequencing, timing, and prioritisation.
• Communicate promptly regarding shortages, delays, or operational issues.

Other Duties

• Assist across sections as needed to support smooth kitchen operations.
• Participate in maintenance reporting, equipment care, and safe work practices.
• Carry out any additional responsibilities assigned by the Head Chef, Consultant, or Proprietor.

Skills & Competencies

• Strong mastery of peninsular south indian regional cuisine—mandatory.
• Ability to lead a section independently with high-speed execution and consistency.
• Excellent seasoning control, product knowledge, and understanding of traditional techniques.
• Strong communication, leadership, and teamwork skills.
• High discipline, organisation, and meticulous attention to detail.
• Ability to train juniors and uphold kitchen standards.
• Strong understanding of HACCP, FSSAI, hygiene, and food safety systems.

Minimum Requirements

• 4–6 years of professional kitchen experience in premium standalone restaurants or resorts.
• Previous DCDP experience is mandatory.
• Proven experience with peninsular south indian cuisines (Kerala, Tamil Nadu, Karnataka, Andhra, Telangana).
• Exposure to non-vegetarian cooking is mandatory.
• Experience working in a fast-paced, high-volume kitchen environment.
• Familiarity with food safety logs, temperature monitoring, and HACCP systems.

Job Types: Full-time, Permanent

Pay: ₹20,000.00 - ₹25,000.00 per month

Benefits:

• Food provided
• Paid time off
• Provident Fund

Ability to commute/relocate:

• Assagao, Goa: Reliably commute or planning to relocate before starting work (Required)

Work Location: In person