Chef de Partie

Chef de Partie (CDP) – Food ProductionPosition Overview

We are looking for a skilled and passionate Chef de Partie (CDP) to join our culinary team in the Food Production department. The CDP will be responsible for managing a specific section of the kitchen, ensuring high standards of food preparation, quality, and hygiene while assisting the Sous Chef and Executive Chef in daily operations.

Key Responsibilities

Food Preparation & Production

• Prepare, cook, and present dishes within your section to the highest quality standards.
• Ensure timely preparation and smooth execution during service.
• Assist in developing and implementing new menus, recipes, and seasonal dishes.
• Maintain consistency in taste, portion, and presentation.

Section Management

• Supervise and train Commis Chefs and kitchen helpers within your section.
• Manage mise-en-place and ensure readiness before each service.
• Ensure proper stock rotation and minimize wastage.
• Report shortages of ingredients and equipment to the Sous Chef.

Quality & Hygiene Control

• Adhere to food safety, sanitation, and hygiene standards (HACCP).
• Ensure all kitchen equipment and workstations are kept clean, safe, and organized.
• Monitor food storage and handling procedures to maintain freshness and safety.

Team Collaboration

• Work closely with the Sous Chef and Executive Chef to ensure kitchen operations run smoothly.
• Coordinate with other CDPs and sections to ensure efficient service flow.
• Support banquet, in-room dining, and restaurant service requirements.

Qualifications & Skills

• Diploma/Degree in Culinary Arts or Hotel Management.
• Minimum 2–4 years of experience as a CDP or Demi Chef de Partie in a reputed hotel or restaurant.
• Strong knowledge of [insert section e.g., Indian/Continental/Chinese/Bakery & Pastry, etc.].
• Ability to multitask and work efficiently under pressure.
• Excellent knowledge of food safety and kitchen hygiene practices.
• Strong leadership and training skills to guide junior chefs.

Key Competencies

• Passion for food and creativity in presentation.
• Ability to maintain quality under high-volume service.
• Strong sense of responsibility and teamwork.
• Attention to detail with organizational skills.
• Flexibility to adapt to different cuisines and menu styles.

Compensation & Benefits

• Competitive salary with service charge and performance-based incentives.
• Meals and uniform provided.
• Accommodation (if applicable).
• Training and career growth opportunities within the culinary team.

Location: The Grand Omkara Hotel & Resorts, Omkareshwar
Employment Type: Full-time

Job Type: Full-time

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits:

• Food provided

Work Location: In person