CDP- Pan Asia Cuisine

About the Company
Raksha Hospitality is one of Mumbai’s most trusted names in hospitality, catering, and event services, with over three decades of experience. From intimate gatherings to grand celebrations, we deliver flavorful, high-quality cuisine backed by smooth, reliable service. With a dedicated team and a deep understanding of cultural and corporate needs, we make every event memorable—because great food and exceptional hospitality bring people together.Website: https://rakshahospitality.com/

Job Summary
The Chef de Partie (CDP) manages a specific kitchen section with expertise in Pan Asian cuisines like Chinese, Thai, Japanese, and Korean. Responsible for supervising junior staff, ensuring timely food preparation, and maintaining high standards of quality, hygiene, and safety in line with FSSAI guidelines. Also supports menu development, controls inventory, reduces wastage, and ensures smooth coordination with kitchen and service teams.

Key Responsibilities

1. Food Preparation & Cooking

• Prepare and cook a variety of Pan Asian dishes (Chinese, Thai, Japanese, Korean) as per standardized recipes and presentation guidelines
• Ensure timely and consistent preparation during service hours while maintaining portion control and quality standards
• Maintain high standards of taste, texture, and plating of all dishes from the section

2. Kitchen Operations

• Oversee and manage a specific section (e.g., Wok, Sushi, Grill)
• Supervise and guide Commis Chefs and junior staff
• Ensure ingredients and prep items are ready before each shift and properly stored

3. Hygiene, Safety & Cleanliness

• Follow all FSSAI and food safety regulations in food handling and kitchen practices
• Ensure cleanliness and sanitation of work areas, equipment, and utensils
• Implement proper labelling, storage, and FIFO practices

4. Research & Development (R&D)

• Contribute to new menu development by researching trends and experimenting with dishes
• Participate in food tastings and trials
• Provide creative input for improving existing dishes in flavour, presentation, and cost-efficiency

5. Inventory & Cost Control

• Monitor inventory levels and notify the Sous Chef or Executive Chef of shortages or spoilage
• Avoid wastage through proper planning and portioning
• Ensure proper usage and storage of raw materials

6. Team Management & Coordination

• Coordinate with other sections and service teams for smooth operations
• Attend daily briefings and contribute ideas for menu and process improvements
• Train, mentor, and motivate junior staff in cooking techniques, hygiene, and kitchen procedures

Skills

• Strong knife skills and culinary techniques
• Experience in high-pressure kitchen environments
• Ability to maintain hygiene and food safety at all times
• Capability to lead and manage kitchen staff effectively
• Knowledge of seasonal menu planning and cost control

Preferred Qualification & Experience

• Culinary Diploma or Certification from a recognized institute
• Minimum 3 years as CDP in Pan Asian cuisine at reputed hospitality establishments

Languages
English, Hindi (additional regional languages are an advantage)

Travel Requirements
As the role demands, especially during peak seasons

Location: Mumbai
Compensation: Competitive, aligned with experience and industry standards

Note: Only candidates from Mumbai, Mumbai (Suburban), Mira-Bhayander, and Vasai-Virar will be considered.

Apply at: [email protected]

Job Types: Full-time, Permanent

Pay: ₹300,000.00 - ₹400,000.00 per year

Application Question(s):

• Do you have at least 3 years of experience as a Chef de Partie in Pan Asian cuisine (such as Chinese, Thai, Japanese, or Korean)?
• Have you supervised a kitchen section and managed junior chefs or commis staff?
• Are you well-versed in FSSAI food safety standards and professional kitchen hygiene practices?
• Do you currently reside in Mumbai, Mumbai (Suburban), Mira-Bhayander, or Vasai-Virar?

Work Location: In person