Chef de Partie (CDP) – Indian Cuisine Job Description

Job Title: Chef de Partie (CDP) – Indian Cuisine

Job Summary:
The Chef de Partie (CDP) – Indian Cuisine is responsible for managing the Indian kitchen section, ensuring the preparation and presentation of authentic, high-quality dishes while maintaining food safety, hygiene, and cost-control standards. The CDP supervises junior kitchen staff and supports the Sous Chef and Head Chef in daily kitchen operations.

Key Responsibilities
Prepare and cook authentic Indian dishes, including curries, gravies, regional specialties etc
Manage the assigned kitchen section and ensure smooth operations during service.
Maintain consistency in taste, quality, portion size, and presentation.
Prepare mise en place and ensure timely food production during peak hours.
Supervise, train, and mentor Commis Chefs and junior kitchen staff.
Ensure compliance with food safety, hygiene, sanitation, and HACCP standards.
Monitor inventory, control food costs, minimize wastage, and follow FIFO procedures.




Coordinate with the Sous Chef and Head Chef for menu planning and recipe development.
Inspect the quality and freshness of ingredients before preparation.
Maintain cleanliness and proper maintenance of kitchen equipment and workstations.
Assist in stock ordering, receiving, and storage of food items.
Ensure all dishes are served according to the restaurant's quality standards.

Qualifications
Diploma or Degree in Hotel Management or Culinary Arts preferred.
5–7 years of experience in Indian cuisine, with at least 1–2 years as a Commis I or Demi Chef de Partie.
Solid knowledge of Indian cooking techniques, spices, and regional cuisines.
Familiarity with food safety and hygiene regulations (HACCP/FSSAI).
Ability to work efficiently in a rapid-paced kitchen workplace.

Key Skills
Expertise in Indian cuisine
Leadership and team supervision
Food preparation and presentation
Inventory and cost control
-

📌 Chef De Partie Indian Thane
🏢 The Byke Hotel Suraj Plaza Thane
📍 Thane