Chef De Partie

Key ResponsibilitiesKitchen OperationsHandle and supervise a designated kitchen section independently Prepare and present dishes as per approved recipes and standards Ensure consistency in taste, portion size, and presentation Coordinate with Sous Chef for daily prep and service planning Ensure smooth execution during peak service hours Food Quality & HygieneMaintain strict adherence to FSSAI food safety standards Ensure personal hygiene, uniform discipline, and cleanliness Follow FIFO, proper storage, and temperature control Monitor wastage and optimize raw material usage Team ManagementGuide and supervise Commis Chefs and Helpers Train junior staff on recipes, plating, and hygiene practices Maintain discipline and teamwork within the section Inventory & Cost ControlAssist in daily requisition and stock checking Reduce food wastage and report shortages or quality issues Support cost control and standard yield practices Coordination & CommunicationCoordinate with service staff during service hours Follow instructions from Sous Chef / Executive Chef Report maintenance or equipment issues promptly Required Skills & CompetenciesStrong knowledge of the assigned cuisine/section Ability to handle service pressure and multitask Good understanding of kitchen hygiene and safety norms Team leadership and communication skills Time management and attention to detail QualificationsDiploma / Degree in Hotel Management or Culinary Arts (preferred) Minimum 2–5 years of experience as CDP or Senior Commis Experience in restaurants, hotels, banquets, or catering setups