We are looking for a skilled and disciplined Demi Chef de Partie (DCDP) to support our North Indian kitchen operations. The candidate will work closely with the Chef de Partie to ensure consistent taste, quality, hygiene, and speed of service, especially in a high-volume workplace.

This role is ideal for a chef who understands North Indian gravies, dals, and sabzis, and is ready to take ownership of a station under supervision.

Key Responsibilities Kitchen Operations

Assist in preparing and cooking North Indian curries, dals, and gravies

Execute dishes as per standard recipes and portion controls

Support the CDP during service to ensure timely order dispatch

Handle batch preparation of base gravies under guidance

Hygiene & Safety

Maintain high standards of cleanliness and food safety

Follow FSSAI and internal hygiene SOPs

Ensure proper storage, labelling, and FIFO practices

Inventory & Prep

Assist in daily prep planning and mise-en-place

Monitor ingredient usage and report shortages or wastage

Support stock rotation and basic inventory checks





Team Support

Guide and assist Commis Chefs / Helpers

Coordinate with other sections for smooth kitchen flow

Take responsibility of the station in CDP’s absence (when required)

Requirements & SkillsExperience

2–4 years of kitchen experience

At least 1–2 years in North Indian cuisine

Experience in hotels, standalone restaurants, or cloud kitchens preferred

Technical Skills

Strong understanding of North Indian gravies & cooking techniques

Ability to handle pressure during peak hours

Knowledge of portion control and consistency

Familiarity with batch cooking (preferred)

Behavioural Skills

Disciplined and punctual

Willingness to learn and grow

Team player with a positive attitude

Ability to follow instructions and SOPs strictly

Reporting To

Chef de Partie / Sous Chef / Kitchen Manager

Pay: ₹20,000.00 - ₹30,000.00 per month

Work Location: In person

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