JOB DESCRIPTION – CHEF DE PARTIE (CDP)

Position: Chef de Partie (CDP)
Reports To: Sous Chef / Executive Chef
Location: Premium Resort
Employment Type: Full-Time

1. Job Purpose

The Chef de Partie is responsible for managing and supervising a designated kitchen section, ensuring the preparation and presentation of high-quality food in accordance with the resort's standards, recipes, hygiene requirements, and guest expectations.

2. Key ResponsibilitiesKitchen Operations

- Manage the day-to-day operations of the assigned kitchen section.
- Prepare and cook food according to approved recipes and presentation standards.
- Ensure consistency in taste, quality, portion size, and presentation.
- Coordinate with other kitchen sections during busy service periods.
- Ensure all mise en place is completed before service.
- Monitor cooking times and ensure timely food delivery.

Food Quality & Presentation

- Maintain premium standards of food quality and presentation.
- Check freshness and quality of ingredients before use.
- Follow standardized recipes and portion-control procedures.
- Assist in developing new dishes and improving existing menu items.
- Minimize food wastage and maintain proper utilization of ingredients.

Hygiene & Food Safety

- Maintain high standards of personal and kitchen hygiene.
- Follow HACCP and food-safety procedures.
- Ensure proper storage, labeling, dating, and rotation of food items.
- Monitor refrigerator, freezer, and dry-store requirements for the section.
- Ensure all equipment and workstations are cleaned and sanitized regularly.

Team Supervision

- Supervise Commis Chefs,



Kitchen Helpers, and other staff assigned to the section.
- Allocate daily duties and provide guidance to junior team members.
- Train team members in recipes, cooking methods, hygiene, and safety procedures.
- Maintain discipline and teamwork within the kitchen.

Inventory & Cost Control

- Monitor stock levels and communicate requirements to the Sous Chef.
- Assist with daily requisitions and inventory checks.
- Control portion sizes to maintain food-cost targets.
- Reduce wastage, spoilage, and unnecessary consumption.
- Ensure proper handling and storage of all kitchen supplies.

Guest Satisfaction

- Maintain food standards appropriate for a premium resort environment.
- Respond promptly to special guest requests, dietary requirements, and allergies.
- Coordinate with service staff regarding special orders and guest preferences.
- Contribute to a positive dining experience through consistent food quality.

3. Skills & Competencies

- Strong culinary and food-preparation skills.
- Good knowledge of international and/or specialty cuisines relevant to the resort.
- Knowledge of food safety and hygiene standards.
- Valuable leadership and team-management abilities.
- Ability to work under pressure during peak service.




- Strong attention to detail.
- Good communication and coordination skills.
- Time-management and organizational skills.
- Creativity and willingness to learn new culinary techniques.

4. Qualification & Experience

- Diploma/Degree in Hotel Management, Culinary Arts, or equivalent qualification.
- Typically 2–5 years of kitchen experience, preferably in a premium hotel, resort, or fine-dining environment.
- Previous experience as a Demi Chef de Partie or Commis Chef with solid section-handling skills is preferred.

5. Key Performance Indicators (KPIs)

- Food quality and consistency.
- Food presentation and portion control.
- Guest satisfaction and feedback.
- Food-cost and wastage control.
- Compliance with hygiene and food-safety standards.
- Timely completion of mise en place and service.
- Kitchen cleanliness and equipment care.
- Team performance and productivity.

6. Working Conditions

- Flexible working hours, including weekends and public holidays.
- Shift-based work according to resort operations.
- Ability to stand and work for extended periods.
- Must be comfortable working in a fast-paced, high-pressure kitchen environment.

7. Authority & Accountability

The Chef de Partie is accountable for the quality, hygiene, productivity, stock control, and smooth operation of the assigned kitchen section and must report operational issues promptly to the Sous Chef or Executive Chef.

Pay: ₹28,000.00 - ₹30,000.00 per hour

Benefits:

- Flexible schedule
- Food provided

Work Location: In person

📌 CDP (India)
🏢 Vihara by CMK
📍 India