Chef de Partie (CDP) – Job Description Position Summary A Chef de Partie is responsible for running a specific section of the kitchen efficiently and consistently. They support the Sous Chef and Head Chef in delivering high-quality dishes, supervising junior staff, and maintaining hygiene and safety standards. Key Responsibilities Prepare and present dishes within your assigned section (e.g., grill, sauté, pastry) to the highest standards. Supervise and guide Commis Chefs and junior kitchen staff. Ensure timely and consistent food production during service. Monitor portion control and minimize food waste. Maintain cleanliness and organization of your station. Follow recipes, plating guidelines, and preservation standards. Conduct daily checks on food quality, storage, and expiry dates. Collaborate with the Sous Chef on daily prep, special events, and menu updates. Report equipment malfunctions and ensure proper maintenance. Uphold food safety, hygiene, and sanitation protocols. Skills & Requirements Diploma or certification in Culinary Arts or Hotel Management. 2–5 years of experience in a professional kitchen, preferably in a similar role. Expertise in a specific cuisine or station (e.g., Indian, Continental, Bakery). Strong leadership and communication skills. Ability to work under pressure and meet deadlines. Knowledge of HACCP and kitchen safety standards. Passion for food presentation and innovation. Preferred Traits Detail-oriented and quality-focused. Team player with a proactive attitude. Adaptable to changing menus and kitchen dynamics. Committed to continuous learning and improvement. Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹35,000.00 per month Experience: CDP: 2 years (Required)
Chef de Partie (CDP) – Job Description Position Summary A Chef de Partie is responsible for running a specific section of the kitchen efficiently and consistently. They support the Sous Chef and Head Chef in delivering high-quality dishes, supervising junior staff, and maintaining hygiene and safety standards. Key Responsibilities Prepare and present dishes within your assigned section (e.g., grill, sauté, pastry) to the highest standards. Supervise and guide Commis Chefs and junior kitchen staff. Ensure timely and consistent food production during service. Monitor portion control and minimize food waste. Maintain cleanliness and organization of your station. Follow recipes, plating guidelines, and preservation standards. Conduct daily checks on food quality, storage, and expiry dates. Collaborate with the Sous Chef on daily prep, special events, and menu updates. Report equipment malfunctions and ensure proper maintenance. Uphold food safety, hygiene, and sanitation protocols. Skills & Requirements Diploma or certification in Culinary Arts or Hotel Management. 2–5 years of experience in a professional kitchen, preferably in a similar role. Expertise in a specific cuisine or station (e.g., Indian, Continental, Bakery). Strong leadership and communication skills. Ability to work under pressure and meet deadlines. Knowledge of HACCP and kitchen safety standards. Passion for food presentation and innovation. Preferred Traits Detail-oriented and quality-focused. Team player with a proactive attitude. Adaptable to changing menus and kitchen dynamics. Committed to continuous learning and improvement. Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹35,000.00 per month Experience: CDP: 2 years (Required)