CHEF DE Partie (CDP)

Job description

Role & responsibilities

• Assist the Sous Chef in the day-to-day kitchen operations, ensuring smooth production and timely availability of food as per business requirements.
• Prepare food as per Standard Recipe Cards (SRC) and ensure the correct ingredients, quantities, methods and portion sizes are followed.
• Prepare and maintain SRCs for assigned menu items and support the Sous Chef in updating recipes whenever required.
• Ensure all chefs and kitchen staff strictly follow the approved SRCs, portion standards and cooking methods to maintain consistency.
• Ensure consistent taste, quality, presentation and portion size of food at all times across all production batches.
• Monitor production quantities, raw material usage and wastage to ensure the budgeted food cost is achieved and maintained.
• Maintain required FSSAI food safety, hygiene, storage, temperature control and food-handling standards in the assigned kitchen area.
• Have basic Excel knowledge to maintain production records, recipe costing, consumption data and other kitchen-related reports.
• Plan and execute bulk cooking and large-volume food production as per business requirements; experience in bulk cooking will be an advantage.
• Coordinate with the Sous Chef, Stores and F&B Service team to ensure proper production planning, availability of food, minimum wastage and smooth kitchen operations.

Eligibility Criteria:-

• Qualification in Hotel Management only
• 5 - 6Years of Minimum Experience