Chef de Partie (CDP)

Chef de Partie (CDP)

The CDP will be responsible for managing a kitchen section independently, maintaining consistency and hygiene standards, and contributing to menu innovation while mentoring junior team members.

• Supervise and execute daily operations for the assigned section (Hot Kitchen / Cold / Bakery / Grill).
• Prepare, cook, and plate dishes in accordance with brand standards and established recipes.
• Maintain consistency in taste, presentation, and portion control across.
• Oversee mise en place preparation and ensure readiness for service hours.
• Coordinate with the Managment team and culinary leadership on new menu rollouts, R&D, and seasonal updates.
• Monitor food quality, hygiene, and safety standards in compliance with FSSAI and internal SOPs.
• Support catering and corporate orders, ensuring timely production and delivery quality.
• Mentor and train Commis I, II, III in section responsibilities and technical development.
• Manage inventory, daily requisitions, and minimize wastage within allocated budgets.
• Uphold kitchen discipline, team synergy, and adherence to company culture.

• Education:

  Degree or Diploma in Culinary Arts / Hotel Management from a reputed institute.

• Experience:

  35 years of professional kitchen experience, including at least

  2 years in the same organization

  or in a similar CDP role.

• Exposure:

  Prior experience in

  premium cafs, boutique restaurants

  preferred.

• Skill Set:

• In-depth knowledge of flavour balancing and modern cooking techniques.

• Strong understanding of global and regional cuisines.
• Proven ability to manage service during peak hours.
• Hands-on knowledge of food safety, hygiene, and kitchen documentation.
• Leadership and training aptitude for team development.

• Behavioral Traits:

  Reliable, disciplined, solution-oriented, with a calm temperament under pressure.

• Competitive salary based on experience and skill set.
• Structured performance review and growth opportunities.
• Staff meals, uniforms, and statutory benefits (as applicable).
• Exposure to seasonal R&D, tasting tables, and brand innovation initiatives.

• 6-day work week with rotational weekly off.
• Weekends and holidays are considered peak business days.