Job Description

A Chef de Partie (CDP) manages a specific kitchen station (like sauces, grill, or pastry), responsible for preparing high-quality food, ensuring station cleanliness, supervising junior staff, managing inventory for their section, and coordinating with the sous chef and head chef to deliver consistent, delicious, and safe meals while adhering to all hygiene standards and minimising waste. Core Responsibilities

Food Preparation:

Cook specific dishes and components for a particular section of the menu, ensuring consistency and quality.

Station Management:

Set up, stock, and maintain their assigned station (mise en place) before service.

Hygiene & Safety:

Maintain impeccable cleanliness, enforce HACCP/food safety, and ensure proper storage and waste disposal.

Inventory Control:

Monitor stock, check expiration dates, and assist with ordering supplies for their station.

Team Supervision:

Oversee commis chefs and kitchen hands, providing guidance and training.

Collaboration:

Work with other chefs to ensure smooth service and assist other areas as needed.

Quality Control:

Plate dishes attractively and ensure food meets high standards.
Key Duties

Pre-Service:

Prepare ingredients (chopping, marinating), set up equipment.

During Service:

Cook, plate, and manage orders for their section.

Post-Service:

Clean and sanitize the workstation, wrap and store leftovers properly.

Reporting:

Communicate with senior chefs about shortages, issues, or new menu ideas.

Training:

Assist in training new staff.
Job Type: Full-time

Pay: ₹20,000.00 - ₹30,000.00 per month

Benefits:

Food provided Provident Fund
Work Location: In person