Chef De Partie (CDP)

Job Description

Department: Asian, Continental, North Indian, South Indian Overview: Oversee a specific kitchen section to ensure high standards of food quality, hygiene, and timely service while supporting overall kitchen operations.

Requirements

• Prepare and present dishes according to standardized recipes and quality benchmarks.
• Ensure consistency in taste, texture, and presentation.
• Manage mise-en-place for the assigned section.
• Take full responsibility for a specific section (Asian, Continental, etc.).
• Coordinate workflow for seamless service during peak hours.
• Maintain section organization and cleanliness.
• Ensure all output meets company standards for quality and presentation.
• Monitor portion control, freshness, and minimize wastage.
• Address guest feedback regarding food quality.
• Comply with food safety regulations (HACCP, FSSAI).
• Ensure proper food storage, labeling, and rotation (FIFO).
• Maintain a clean and safe work environment.
• Supervise and mentor Commis Chefs and kitchen assistants.
• Train junior staff on recipes, techniques, and discipline.
• Promote teamwork and a positive work culture.
• Assist with stock management, requisitions, and waste reduction.
• Report inventory shortages or equipment malfunctions promptly.
• Support cost control and efficient raw material usage.
• Collaborate across sections for smooth operations.
• Maintain clear communication with senior chefs.
• Assist in menu planning and special events.
• Diploma or certification in Culinary Arts or Hotel Management preferred.
• 5 years of professional kitchen experience.
• Prior experience managing a kitchen section is advantageous.