Job Description

Job Title:

Chef de Partie (CDP)

Department:

Kitchen / Food Production

Reports To:

Sous Chef / Executive Chef

Job Summary

The Chef de Partie is responsible for managing a specific section of the kitchen (such as Indian, Continental, Tandoor, Bakery, or Pantry). The role ensures high-quality food preparation, smooth kitchen operations, and adherence to hygiene and safety standards.

Key Responsibilities

Handle and supervise a designated kitchen section efficiently Prepare and present dishes as per standard recipes and quality standards Assist the Sous Chef and Executive Chef in daily kitchen operations Ensure food quality, taste, portion control, and presentation Monitor mise-en-place and timely service during operations Train and guide Commis Chefs and kitchen staff Maintain cleanliness and hygiene as per FSSAI and hotel standards Control food wastage and maintain cost efficiency Ensure proper storage of food items and stock rotation (FIFO) Follow safety procedures and kitchen policies

Skills & Competencies

Strong knowledge of food preparation and cooking techniques Ability to manage a kitchen section independently Good leadership and team-handling skills Time management and multitasking ability Knowledge of food safety and hygiene standards

Qualifications

Diploma / Degree in Hotel Management or Culinary Arts preferred Minimum

2-4 years

of experience in a professional kitchen Experience in the relevant kitchen section is mandatory

Working Conditions

Rotational shifts, including weekends and holidays Fast-paced kitchen environment
Job Types: Full-time, Permanent

Pay: ₹32,000.00 - ₹40,000.00 per month

Benefits:

Food provided Paid time off Provident Fund
Work Location: In person