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.
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.
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.
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.
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.
Equipment Maintenance
Ensure proper use of kitchen equipment.
Report equipment breakdowns immediately.
Maintain cleanliness of all equipment after use.
Team Management
Guide and train junior kitchen staff.
Maintain discipline and teamwork within the department.
Assist in the induction and training of current employees.
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.
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

Advantages
Food provided
Health insurance

Work Location: In person

📌 Chef De Partie/commis Chef Dehradun
🏢 Hotel Relax
📍 Dehradun