Chef de Partie

Job Title: Chef de Partie (CDP) Department: Food & Beverage / Kitchen Reports To: Sous Chef / Executive Chef Supervises: Commis Chefs, Kitchen Helpers (within section) Job Summary: A Chef de Partie is responsible for running a specific section of the kitchen such as Indian, Continental, Chinese, Tandoor, Bakery, or Garde Manger (cold kitchen). They ensure high-quality food preparation, presentation, and hygiene standards, while managing junior staff within their section. Key Responsibilities (Applicable Across All Kitchen Departments): Prepare and cook dishes within your assigned kitchen section as per hotel standards and recipes. Ensure mise-en-place is complete and the station is ready before service begins. Supervise and coordinate activities of Commis Chefs and kitchen assistants in your section. Monitor portion sizes, food presentation, and consistency of taste. Maintain cleanliness and hygiene in your section, ensuring compliance with food safety regulations. Communicate with Sous Chef/Executive Chef regarding daily specials, stock levels, and equipment issues. Assist in receiving and storing deliveries, checking for quality and freshness. Contribute to menu development by suggesting new dishes and improving current offerings. Train and mentor junior staff to enhance their culinary skills and kitchen discipline. Ensure proper handling, labeling, and storage of food items to minimize wastage and spoilage. Specializations (Depending on Department): CDP – Indian Section: Expertise in Indian curries, tandoori dishes, breads, and regional specialties. CDP – Continental Section: Skilled in pastas, grills, roasts, sauces, and plated presentation. CDP – Chinese Section: Proficient in wok cooking, stir-fry techniques, sauces, and dim sums. CDP – Tandoor: Operate tandoor ovens; prepare kebabs, tandoori breads, and marinated dishes. CDP – Bakery & Pastry: Bake bread, cakes, pastries; prepare desserts and manage baking timelines. CDP – Garde Manger: Prepare salads, cold starters, sandwiches, dressings, and cold platters. Required Skills & Qualifications: Diploma or certification in Culinary Arts / Hotel Management. 2–4 years of kitchen experience, with proven expertise in a specific cuisine/section. Good knowledge of food safety and hygiene standards (HACCP). Creativity, attention to detail, and a strong sense of taste and presentation. Ability to work independently and as part of a team in high-pressure environments. Strong communication, time management, and multitasking skills. Job Type: Full-time Pay: ₹25,000.00 - ₹28,000.00 per month Benefits: Food provided Language: English (Preferred) Work Location: In person Application Deadline: 20/05/2025