Job Description

The Chef de Partie (All Rounder) is responsible for managing a specific sections of the kitchen such as Indian, Continental, Tandoor, Chinese, Butchery, or Pantry. The CDP ensures consistent food quality, timely preparation, hygiene standards, and efficient kitchen operations while supervising junior kitchen staff.

Key Responsibilities

Take full responsibility for the assigned kitchen section Prepare, cook, and present dishes according to standard recipes and presentation guidelines Ensure food quality, taste, portion control, and consistency Supervise and guide Commis Chefs and Kitchen Assistants Maintain high standards of food hygiene and kitchen cleanliness (HACCP standards) Ensure proper storage, labeling, and rotation of food (FIFO) Assist in menu planning, costing, and recipe development Monitor stock levels and report shortages to the Sous Chef Minimize food wastage and control food costs Ensure compliance with safety, hygiene, and company policies Coordinate with other kitchen sections for smooth service operations Train junior staff and evaluate performance when required

Skills & Competencies

Strong culinary skills in the assigned section Good leadership and communication skills Ability to work under pressure during peak service hours Knowledge of food safety and hygiene standards Time management and organizational skills Attention to detail and consistency

Qualifications & Experience

Diploma / Certificate in Culinary Arts or Hotel Management (preferred) Minimum

2-4 years

of relevant kitchen experience Prior experience as a Commis Chef or equivalent role Knowledge of regional and international cuisines is an advantage

Working Conditions

Rotational shifts, including weekends and holidays Standing for long hours in a hot kitchen environment
Job Types: Full-time, Permanent

Pay: ₹16,000.00 - ₹18,000.00 per month

Benefits:

Food provided
Work Location: In person