Chef De Partie

Company: ImagicaaWorld Entertainment Limited
Location: Khopoli, Maharashtra
Experience: 3-4 Years
Designation: CDP (Chef de Partie)
Department: Food & Beverage / Kitchen

Job Summary

We are looking for an experienced and responsible CDP (Chef de Partie) to join our culinary team at ImagicaaWorld Entertainment Limited, Khopoli. The candidate should have strong hands-on experience in Indian, Tandoor, Continental, or South Indian cuisine and be capable of independently managing an assigned kitchen section.

Key Responsibilities

• Independently manage the assigned kitchen section and ensure smooth operations.
• Prepare and cook dishes as per standardized recipes and company quality standards.
• Specialize in Indian / Tandoor / Continental / South Indian cuisine, depending on the assigned section.
• Ensure consistency in taste, quality, portion size, and presentation.
• Supervise and guide DCDP, Commis, and other junior kitchen staff.
• Ensure proper mise-en-place and timely preparation of food.
• Monitor food quality, freshness, and storage conditions.
• Control food wastage and maintain proper portion control.
• Maintain cleanliness and hygiene of the assigned section and kitchen equipment.
• Ensure compliance with food safety, hygiene, and kitchen SOPs.
• Support buffet, bulk production, special events, and high-volume operations.
• Coordinate with Sous Chef and other kitchen sections for smooth service.
• Report stock requirements, equipment issues, and operational concerns to the senior chef.
• Train junior team members on recipes, preparation techniques, hygiene, and kitchen procedures.

Desired Skills & Qualifications

• Diploma / Certificate in Hotel Management or Culinary Arts preferred.
• 3-4 years of relevant experience in a hotel, resort, restaurant, QSR, theme park, or large-scale kitchen.
• Strong hands-on expertise in Indian, Tandoor, Continental, or South Indian cuisine.
• Ability to independently manage a kitchen section.
• Good knowledge of food preparation, cooking techniques, and kitchen equipment.
• Strong understanding of food safety and hygiene standards.
• Good team-handling and coordination skills.
• Ability to work efficiently under pressure in a high-volume environment.
• Willingness to work in shifts, weekends, and holidays.