CDP

Role Overview

Chef de Partie (CDP)

Key Responsibilities

• Prepare and present authentic Kerala dishes with precision and creativity.
• Support the Sous Chef and Executive Chef in daily kitchen operations.
• Train and guide Commis chefs in maintaining high culinary standards.
• Ensure consistency in taste, presentation, and portioning of all dishes.
• Interact with guests when required, confidently explaining dishes and culinary stories.
• Maintain hygiene, safety, and sanitation standards in all kitchen areas.
• Contribute to menu development with a focus on local flavors and seasonal ingredients.
• Manage kitchen inventory and ensure minimal wastage.

Requirements

• Diploma/Degree in Culinary Arts or Hotel Management.
• Minimum 2–3 years of experience as a CDP or Demi Chef in reputed hotels/restaurants.
• Strong expertise in

  Kerala cuisine

  and regional ingredients.
• Excellent communication skills in English (knowledge of Malayalam is an added advantage).
• Ability to work under pressure while maintaining attention to detail.
• A passion for local culinary traditions and luxury hospitality.

What We Offer

• Opportunity to showcase Kerala’s culinary heritage at a luxury boutique property.
• Exposure to a highly personalized and guest-focused culinary environment.
• Career growth opportunities within The Postcard Hotel group.
• Competitive salary and benefits.

Join The Postcard Mandalay Hall and craft unforgettable journeys through Kerala’s culinary stories.