Position: Chef de Partie (CDP) For Goa(Velim)

Department: Food Production

Reports To: Centre Manager

Employment Type: Full Time

Role Summary The Chef de Partie (CDP) will manage an assigned kitchen section and ensure timely preparation of high-quality meals as per approved recipes, dietary requirements, food safety standards, and hygiene protocols. The CDP will also support the Sous Chef, supervise junior kitchen staff, and maintain efficient kitchen operations.

Key Responsibilities

Kitchen Operations

- Manage the assigned kitchen section independently.
- Prepare meals as per standardized recipes and approved dietary guidelines.
- Ensure timely meal preparation, correct portions, taste, quality, and presentation.
- Coordinate with other kitchen sections for smooth service.

Food Quality & Safety

- Check the quality and freshness of ingredients before use.
- Ensure meals meet required quality, nutritional, and dietary standards.
- Maintain appropriate food temperatures.
- Follow FSSAI and food safety requirements, including FIFO/FEFO.
- Prevent cross-contamination and maintain personal and kitchen hygiene.
- Follow cleaning schedules and maintain required temperature records.

Inventory & Cost Control

- Monitor section-wise stock and report shortages.
- Minimize food wastage through proper preparation, storage, and portion control.
- Check expiry dates and rotate stock appropriately.
- Assist with inventory counts and documentation.

Staff Supervision

- Guide and supervise Commis Chefs and kitchen assistants.
- Train junior staff on recipes, SOPs, hygiene, and kitchen procedures.
- Maintain teamwork, discipline,



and productivity.

Equipment & Documentation

- Ensure safe and proper use of kitchen equipment.
- Maintain equipment cleanliness and report damages promptly.
- Maintain production records, cleaning checklists, wastage records, and inventory documentation.
- Support internal and external audits.

Qualifications
- Diploma/Degree in Hotel Management, Culinary Arts, or Food Production.
- Food Safety Certification preferred.
- Knowledge of HACCP preferred.

Experience
- Minimum 3 years of qualified kitchen experience.
- At least 1 year as Demi Chef de Partie or equivalent.
- Experience in hospitals, rehabilitation centres, hotels, resorts, or institutional catering is preferred.

Required Skills
- Strong food preparation and cooking skills.
- Knowledge of food safety and hygiene standards.
- Time management and organizational skills.
- Teamwork and communication.
- Attention to detail and portion control.
- Basic inventory management.
- Problem-solving ability.
- Ability to work effectively under pressure.

Key Performance Indicators (KPIs)
- Food quality and consistency.
- Timely meal preparation.
- Food wastage control.
- Hygiene and food safety audit scores.
- Recipe and portion compliance.
- Inventory accuracy.
- Equipment maintenance.
- Staff productivity and SOP compliance.

Working Conditions
- Rotational shifts, including weekends and public holidays.
- Long periods of standing and walking.
- Hot and fast-paced kitchen environment.
- May be required to handle food supplies and kitchen equipment.

Pay: ₹25,000.00 - ₹35,000.00 per month

Work Location: In person

📌 Chef de Partie (Velim)
🏢 Ganaa Lifesciences Private
📍 Velim