Job Purpose The Chef de Partie (CDP) is responsible for managing a designated kitchen section, ensuring food is prepared according to hotel recipes, quality standards, hygiene requirements, and service timelines while supervising junior kitchen staff.

Key Job Responsibilities1. Food Preparation & Production

- Prepare and cook food according to approved recipes and presentation standards.
- Ensure consistency in taste, quality, and portion sizes.
- Complete mise en place before service begins.
- Maintain adequate stock of prepared items during service.
- Ensure timely preparation of all food orders.

2. Section Management

- Take complete responsibility for the assigned kitchen section.
- Supervise Commis and kitchen helpers.
- Allocate duties and monitor staff performance.
- Ensure smooth coordination with other kitchen sections.

3. Quality Control

- Ensure all food served meets hotel quality standards.
- Check freshness and quality of ingredients before use.
- Reject expired or spoiled food items.
- Minimize food wastage.

4. Hygiene & Food Safety

- Follow FSSAI, HACCP, and hotel hygiene standards.
- Maintain cleanliness of the work area, equipment, and utensils.
- Ensure proper storage, labeling, and FIFO/FEFO practices.




- Maintain personal grooming and hygiene.

5. Inventory & Cost Control

- Monitor daily stock levels.
- Raise requisitions for required ingredients.
- Control food cost through proper portioning and waste management.
- Report shortages or damaged stock to the Sous Chef.

6. Equipment Maintenance

- Ensure proper use of kitchen equipment.
- Report equipment breakdowns immediately.
- Maintain cleanliness of all equipment after use.

7. Team Management

- Guide and train junior kitchen staff.
- Maintain discipline and teamwork within the department.
- Assist in the induction and training of current employees.

8. Guest Satisfaction

- Ensure food is served on time.
- Respond promptly to special guest requests and dietary requirements.
- Handle guest complaints related to food through the reporting chef.

9. Documentation

- Maintain production records as required.
- Ensure daily temperature logs and hygiene checklists are completed.
- Assist in stock verification and inventory counts.

Pay: ₹25,000.00 - ₹32,000.00 per month

Benefits

- Food provided
- Health insurance

Work Location: In person

📌 Chef de Partie/Commis Chef (Dehradun)
🏢 Hotel Relax
📍 Dehradun