The Chef de Partie (South Indian) is responsible for managing a specific sections of the kitchen such as Indian. The CDP ensures consistent food quality, timely preparation, hygiene standards, and efficient kitchen operations while supervising junior kitchen staff.

Key Responsibilities

- Take full responsibility for the assigned kitchen section
- Prepare, cook, and present dishes according to standard recipes and presentation guidelines
- Ensure food quality, taste, portion control, and consistency
- Supervise and guide Commis Chefs and Kitchen Assistants
- Maintain high standards of food hygiene and kitchen cleanliness (HACCP standards)
- Ensure proper storage, labeling, and rotation of food (FIFO)
- Assist in menu planning, costing, and recipe development
- Monitor stock levels and report shortages to the Sous Chef
- Minimize food wastage and control food costs
- Ensure compliance with safety, hygiene, and company policies
- Coordinate with other kitchen sections for smooth service operations




- Train junior staff and evaluate performance when required

Skills & Competencies

- Strong culinary skills in the assigned section
- Good leadership and communication skills
- Ability to work under pressure during peak service hours
- Knowledge of food safety and hygiene standards
- Time management and organizational skills
- Attention to detail and consistency

Qualifications & Experience

- Diploma / Certificate in Culinary Arts or Hotel Management (preferred)
- Minimum 2–4 years of relevant kitchen experience
- Prior experience as a Commis Chef or equivalent role
- Knowledge of regional and international cuisines is an advantage

Working Conditions

- Rotational shifts, including weekends and holidays
- Standing for long hours in a hot kitchen environment

Job Types: Full time, Permanent

Pay: ₹32,000.00 - ₹38,000.00 per month

Benefits:

- Food provided

Work Location: In person

📌 CDP Chef - South Indian (India)
🏢 Mappas Restaurant
📍 India