Here's a professional Job Description (JD) for a Chef de Partie (CDP) – North Indian Cuisine.

Introductory Note: You can use this job description for hotel, resort, or restaurant recruitment.

Job Description – Chef de Partie (CDP) – North Indian Cuisine

Job Title: Chef de Partie (CDP) – North Indian Cuisine
Department: Kitchen
Reports To: Sous Chef / Executive Chef

Job Summary

The Chef de Partie (CDP) – North Indian Cuisine is responsible for independently managing the North Indian kitchen section, ensuring the preparation and presentation of authentic, high-quality dishes while maintaining consistency, food safety, and hygiene standards. The role includes supervising junior kitchen staff, maintaining inventory, and supporting menu development.

Key Responsibilities

- Prepare and cook a wide range of North Indian dishes including curries, gravies, kebabs, tandoori items, biryanis, breads (naan, roti, kulcha), and regional specialties.
- Ensure consistency in taste, quality, portion size, and presentation of all dishes.
- Organize and maintain mise en place before each service.
- Supervise and guide Commis Chefs and kitchen helpers.
- Maintain high standards of cleanliness, hygiene, and food safety in accordance with FSSAI and HACCP guidelines.
- Monitor stock levels and coordinate with the Sous Chef for timely requisition of ingredients.
- Ensure proper storage, labeling, and rotation of food items (FIFO).
- Minimize food wastage and control food costs.
- Assist in menu planning, recipe standardization, and introducing recent dishes.
- Coordinate effectively with other kitchen sections to ensure smooth operations during service.




- Maintain kitchen equipment and report any maintenance requirements promptly.
- Follow hotel or restaurant Standard Operating Procedures (SOPs) at all times.

Required Qualifications

- Diploma or Certificate in Hotel Management, Culinary Arts, or a related field (preferred).
- Minimum 3–5 years of experience as a CDP or Demi Chef de Partie in North Indian Cuisine.
- Strong knowledge of Indian spices, traditional cooking methods, and tandoor operations.
- Experience in banquet and à la carte kitchen operations is an advantage.
- Food Safety & Hygiene Certification is preferred.

Skills & Competencies

- Expertise in authentic North Indian cuisine.
- Leadership and team management skills.
- Excellent time management and organizational skills.
- Ability to work efficiently in a fast-paced environment.
- Strong attention to detail and presentation.
- Good communication and interpersonal skills.
- Positive attitude with a commitment to quality and guest satisfaction.

Key Performance Indicators (KPIs)

- Consistent food quality and presentation.
- Guest satisfaction and feedback.
- Food cost and wastage control.
- Compliance with hygiene and safety standards.
- Timely preparation and service of food.
- Effective supervision and development of junior staff.

This job description reflects the typical responsibilities and expectations for a CDP specializing in North Indian cuisine across hotels and restaurants. (SimplyHired)

If you need it in a 5-star hotel HR format (with KRA/KPI matrix and competency requirements), I can prepare that as well.

Pay: ₹35,000.00 - ₹37,000.00 per month

Benefits:

- Food provided
- Paid time off
- Provident Fund

Work Location: In person

📌 CDP - North Indian (India)
🏢 Gokulam Grand Trivandrum
📍 India