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 effective 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
Robust 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 Pathanamthitta
🏢 Mappas Restaurant
📍 Pathanamthitta