A Chef de Partie (CDP) is a skilled culinary qualified responsible for managing a specific section (or station) of a restaurant or hotel kitchen, such as the sauté, grill, or pastry station. They ensure food is prepared consistently, oversee junior staff, and maintain food safety standards.

A Chef de Partie's primary responsibilities include:
Station Management: Taking full ownership of a specific culinary section, setting up the station before service, and ensuring all required equipment is operational.
Food Preparation & Cooking: Preparing, cooking, and plating menu items to exact recipes and quality standards set by the Head or Sous Chef.
Staff Supervision: Guiding and training junior staff, such as Commis Chefs, working in their assigned section to ensure dishes are consistent.
Inventory Control: Monitoring ingredient levels, ensuring the station is properly stocked, and communicating order needs to senior management to avoid shortages.
Hygiene & Safety: Adhering to strict food hygiene, sanitation, and safety guidelines.

Pay: ₹22,000.00 - ₹27,000.00 per month

Advantages:
Food provided

Work Location: In person

📌 Cdp Chef Kaithi
🏢 Amritara Hotels and Resorts
📍 Kaithi