Role Overview: We are looking for a skilled Chef de Partie with strong kitchen management abilities to oversee daily kitchen operations, maintain food quality, and ensure smooth execution of service. The role combines hands-on cooking with team supervision and operational responsibilities. Key Responsibilities: Prepare, cook, and present menu items consistently as per brand standards. Oversee kitchen operations including prep, service flow, hygiene, and closing. Manage and train junior kitchen staff; ensure proper station setup and delegation. Maintain high standards of food quality, portioning, and presentation. Monitor inventory, place orders, manage stock rotation (FIFO), and reduce wastage. Ensure compliance with FSSAI, safety, hygiene, and sanitation protocols at all times. Coordinate with Base Kitchen, FOH, and management for smooth service. Assist in new dish trials, SOP improvements, and menu development. Handle shift planning, duty roster, and staff performance tracking. Requirements: Prior experience as CDP or senior commis in a fast-paced kitchen. Strong knowledge of kitchen operations and HACCP/FSSAI standards. Leadership, communication, and team-handling skills. Ability to work under pressure and deliver consistent quality. Job Type: Full-time Pay: ₹20,000.00 - ₹28,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person
Role Overview: We are looking for a skilled Chef de Partie with strong kitchen management abilities to oversee daily kitchen operations, maintain food quality, and ensure smooth execution of service. The role combines hands-on cooking with team supervision and operational responsibilities. Key Responsibilities: Prepare, cook, and present menu items consistently as per brand standards. Oversee kitchen operations including prep, service flow, hygiene, and closing. Manage and train junior kitchen staff; ensure proper station setup and delegation. Maintain high standards of food quality, portioning, and presentation. Monitor inventory, place orders, manage stock rotation (FIFO), and reduce wastage. Ensure compliance with FSSAI, safety, hygiene, and sanitation protocols at all times. Coordinate with Base Kitchen, FOH, and management for smooth service. Assist in new dish trials, SOP improvements, and menu development. Handle shift planning, duty roster, and staff performance tracking. Requirements: Prior experience as CDP or senior commis in a fast-paced kitchen. Strong knowledge of kitchen operations and HACCP/FSSAI standards. Leadership, communication, and team-handling skills. Ability to work under pressure and deliver consistent quality. Job Type: Full-time Pay: ₹20,000.00 - ₹28,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person