Job Description

An Indian CDP (Chef de Partie) is a specialized role in a kitchen responsible for a specific Indian cuisine section, such as curry or tandoor. Key duties include preparing and cooking Indian dishes to high standards, managing that kitchen section, ensuring food quality and hygiene, and training junior staff. They collaborate with senior chefs on menu planning and inventory management for their station. Key responsibilities

Food preparation:

Prepare, cook, and present a variety of Indian dishes according to recipes and quality standards.

Section management:

Oversee a designated kitchen section (e.g., tandoor, curry, appetizers) to ensure smooth and efficient operations.

Quality and hygiene:

Maintain high standards of food safety, hygiene, and cleanliness in their section.

Inventory and stock control:

Monitor stock levels for their station, order supplies as needed, and minimize waste.

Team collaboration:

Work with the head chef and sous chef on menu planning and assist in training and guiding junior kitchen staff.

Consistency:

Ensure consistency in the preparation and presentation of all dishes.
Qualifications and skills

Experience as a CDP or in a similar role, with a strong knowledge of Indian cuisine techniques. Ability to work under pressure and manage a team effectively. Excellent understanding of cooking methods, ingredients, and equipment. Strong communication and collaboration skills.
Job Types: Full-time, Permanent

Pay: ?20,000.00 - ?25,000.00 per month

Benefits:

Food provided Provident Fund
Work Location: In person