Job Description

Job Summary:

The Chef de Partie is responsible for running a specific section of the kitchen, ensuring the highest standards of food preparation, presentation, and hygiene. The role involves supervising junior staff, maintaining consistency in food quality, and supporting overall kitchen operations.

Key Responsibilities:

Oversee daily operations of an assigned kitchen section (e.g., grill, sauce, pastry, Indian, or continental). Prepare, cook, and present dishes according to standard recipes and quality guidelines. Supervise and guide Commis and Demi Chef de Partie in the section. Ensure all food items are prepared in a timely manner during service. Maintain portion control and minimize food wastage. Monitor inventory levels and communicate needs to the Sous Chef. Ensure compliance with food safety, hygiene, and sanitation regulations. Assist in menu planning, costing, and development of new dishes. Ensure all kitchen equipment and tools are properly cleaned and maintained. Maintain high standards of organization, cleanliness, and discipline within the kitchen.

Requirements:

Proven experience as a CDP or in a similar culinary role. In-depth knowledge of cooking methods, ingredients, and kitchen equipment. Strong leadership, time management, and multitasking skills. Culinary degree or diploma preferred. Ability to work under pressure in a fast-paced environment. Excellent communication and teamwork skills.

Work Conditions:

Rotational shifts, including weekends and holidays. Long hours in a high-temperature kitchen environment. Standing for extended periods.
Job Type: Full-time

Pay: ₹14,351.94 - ₹35,000.00 per month

Benefits:

Food provided Provident Fund
Work Location: In person