Chef de Partie (CDP) – Job Responsibilities
- Prepare and cook high-quality dishes in the assigned kitchen section.
- Ensure consistency in food quality, taste, presentation, and portion control.
- Supervise and guide Commis Chefs and kitchen assistants.
- Prepare mise en place and ensure readiness before service.
- Maintain cleanliness, hygiene, and food safety standards as per HACCP/FSSAI guidelines.
- Monitor inventory, minimize food wastage, and report stock requirements.
- Ensure proper storage and handling of food items.
- Coordinate with other kitchen sections for smooth and timely service.
- Follow standard recipes and maintain quality standards.
- Train and mentor junior kitchen staff.
- Operate and maintain kitchen equipment safely.
- Assist the Sous Chef and Head Chef in menu planning and daily kitchen operations.
Qualifications
- Diploma or Degree in Hotel Management, Culinary Arts, or a related field.




- 2–5 years of experience as a Commis or Demi Chef de Partie, with at least 1–2 years of experience as a Chef de Partie in a hotel, restaurant, or catering establishment.
- Strong knowledge of food preparation techniques, kitchen operations, and international/local cuisines.
- Knowledge of food safety, hygiene, HACCP, and FSSAI standards.
- Ability to work in a fast-paced environment and handle pressure during service.
- Positive communication, teamwork, and leadership skills.
- Flexibility to work shifts, weekends, and public holidays.
Preferred Skills
- Excellent culinary and presentation skills.
- Time management and organizational abilities.
- Problem-solving and decision-making skills.
- Ability to train and motivate junior staff.
- Passion for delivering high-quality food and customer satisfaction.

📌 Chef De Partie (Kalyan)
🏢 Jupiter Hospital
📍 Kalyan