The Vibe at Das Kitchens

We arent your typical hospitality group. At Das Kitchens, we are expanding rapidly, blending culinary excellence with streamlined operations. We are looking for battle-tested CDP's who view "fast-growing" as an opportunity, not a stressor. If you are a natural leader who balances a sharp eye for the P&L; with a genuine passion for creating excellence in the Kitchen, you will fit right in.

What You Will Be Doing

As a key leader at Das Kitchens, you will oversee daily operations in the Kitchen, ensuring every shift runs like a well-oiled machine. Your mission is to maintain our high standards while we scale.

- Lead the Front & Back: Act as the bridge between the kitchen and the dining room, ensuring seamless communication and high-speed service.
- Drive Financial Success: Manage costs, inventory and COGS. You will be responsible for hitting aggressive KPIs as we grow.
- Build the Dream Team: Recruit, train and mentor a diverse staff. We want a culture of "hospitality first," and that starts with your leadership.
- Operational Excellence: Implement and refine SOPs (Standard Operating Procedures) to ensure consistency across our growing footprint.
- Guest Obsession: Solve problems on the fly with grace. You will turn "hangry" customers into lifelong fans.

Department: Kitchen Reports to: Group Head Chef Location: Across Delhi NCR

Role Purpose

Responsible for running an assigned kitchen section (e.g. Tandoor, Curry, Indian Breads, South Indian, or Grills) within an Indian restaurant, ensuring consistent quality, taste, and presentation of dishes as per brand standards.

Key Responsibilities

- Prepare and cook menu items for your assigned section & ensure the whole kitchen runs as per standardized recipes and portion sizes.
- Ensure your teams maintain consistency in taste, spice levels, and presentation across all dishes served.
- Ensure mise-en-place is completed before service and stock levels are adequate.




- Supervise and guide Commis Chefs and kitchen helpers working across the kitchen.
- Monitor food quality, freshness, and adherence to FSSAI/food safety and hygiene standards for the full outlet.
- Manage & Coordinate with other sections and the Sous Chefs to ensure smooth and timely order fulfillment.
- Manage inventory for the whole kitchen & different sections, minimize wastage, and report shortages.
- Maintain cleanliness of workstation, equipment, and adherence to FSSAI guidelines.
- Support new menu development, recipe standardization, and costing exercises as required.
- Train junior kitchen staff on recipes, techniques, and hygiene practices.

Key Requirements

- 10-20 years of experience in Indian or South Indian cuisine, with at least 3-5 years as a CDP or senior Commis in a similar-volume restaurant chain.
- Strong knowledge of North Indian, Mughlai, and/or South Indian cooking techniques (tandoor, dum, tempering, gravies) depending on section.
- Diploma/Certificate in Culinary Arts or Hotel Management preferred.
- Sound understanding of food safety, hygiene, and kitchen SOPs.
- Ability to work in high-pressure, fast-paced kitchen environments.
- Good team coordination and basic supervisory skills.
- Flexibility to work shifts, weekends, and holidays as per restaurant operating hours.

Key Skills

- Use of technology at work, comfortable using MS Office and planning tools
- Recipe standardization and portion control
- Taste consistency and quality control
- Inventory and wastage management
- Team coordination and training ability

Who You Are

- Experienced: You have 5-10+ years of management experience in high-volume, full-service or rapid-casual environments.
- Growth-Minded: Youve ideally been through a brand expansion before and know how to handle the "growing pains."
- A Natural Leader: You don't just give orders; you lead from the front, especially during the weekend rush.
- Calm Under Pressure: High volume doesn’t rattle you; it energizes you.

📌 CDP For fast growing chain (New Delhi)
🏢 Dasaprakash
📍 New Delhi