Chef de Partie — BENTOVEDA

About BENTOVEDABentoVeda is building a new way to experience Indian food — delicious, nutritious and balanced meal boxes, made for modern everyday eating.

We operate from a central kitchen serving both B2C customers and corporate clients, and are building BENTOVEDA as the first of multiple food brands.

As we grow, our kitchen will become a multi-brand production kitchen, where strong systems, consistency, food quality and operational discipline are critical.

The RoleWe are looking for a Chef de Partie (CDP) who is hands-on, disciplined and genuinely cares about food quality.

You will be responsible for running your assigned section of the kitchen — from preparation and cooking to portioning, quality checks and maintaining hygiene and discipline.

This is a highly execution-oriented role, but it is also an opportunity to grow into a much larger role as BENTOVEDA and ParentCo scale.

The right person could eventually take on greater responsibility across production planning, team management, SOPs and kitchen operations.

What You Will DoProduction & Cooking

- Execute BENTOVEDA recipes consistently according to defined recipes, quantities and processes.
- Manage the day-to-day production of your assigned dishes/section.
- Ensure food is prepared on time for both B2C and corporate orders.
- Maintain consistency in taste, texture, appearance and portion size.
- Ensure correct batch sizes and minimise overproduction.
- Coordinate with other sections to ensure smooth production and dispatch.

Quality & Consistency

- Follow recipes, SOPs and portion specifications accurately.
- Conduct basic quality checks throughout production.
- Ensure the final product meets BENTOVEDA's standards before it goes for packing/dispatch.
- Identify deviations in taste, texture, yield or appearance and escalate them quickly.
- Help improve recipes and production processes where appropriate.

Kitchen Operations

- Maintain cleanliness,



organisation and discipline within your section.
- Ensure ingredients and equipment are ready before production begins.
- Follow FIFO/FEFO and proper food storage practices.
- Minimise food wastage and report wastage accurately.
- Maintain proper handling and storage of raw and cooked food.
- Ensure kitchen equipment is used safely and responsibly.

People & Teamwork

- Work closely with the Kitchen Operations Manager / senior kitchen team.
- Guide and support commis chefs and kitchen assistants working with you.
- Help train junior team members on recipes, preparation and kitchen standards.
- Take responsibility for the output and performance of your section.
- Step in and support other sections when required.

Corporate & Bulk Production

- Support the kitchen in executing large corporate and bulk orders.
- Understand the difference between regular B2C production and high-volume batch production.
- Ensure bulk production does not compromise food quality or consistency.
- Work efficiently against production timelines and dispatch deadlines.

What We Are Looking For
- 2–5 years of relevant professional kitchen experience, preferably in a high-volume restaurant, central kitchen, cloud kitchen, catering operation, hotel or food production environment.
- Strong hands-on cooking skills.
- Good understanding of Indian food and production techniques.
- Experience working with standardised recipes and portion sizes is a strong advantage.
- Experience handling bulk production is preferred.
- Ability to work in a fast-paced production environment.




- Solid discipline around hygiene, food safety and kitchen organisation.
- Good understanding of food wastage and basic cost control.
- Comfortable working with a team and taking responsibility for a section.
- Strong attention to detail and consistency.
- Willingness to learn and take on increasing responsibility.

More Important Than Your TitleWe care less about your previous title and more about what you have actually done.

You could be a CDP, senior commis, sous chef or another experienced kitchen professional.

If you are someone who:

- takes ownership of your section,
- cares deeply about food quality,
- works cleanly and systematically,
- can handle volume,
- solves problems instead of waiting for instructions,
- and wants to grow with a young food company,

we would like to hear from you. Growth OpportunityBENTOVEDA is at an early stage, which means this is not a role where you simply execute the same tasks every day.

As the business grows, there will be opportunities to take on responsibility for:

- Larger production volumes
- New dishes and menus
- Recipe development and standardisation
- Training and managing kitchen teams
- Production planning
- Inventory and wastage control
- Corporate catering operations
- SOP development
- Additional brands

We are looking for people who want to grow with the business, not just work in a kitchen. CompensationCompetitive compensation based on experience and capability.

For the right person, there is significant opportunity to grow into a larger operational leadership role as the business scales.

LocationGurgaon

How to ApplyPlease share your CV to [email protected] along with a brief note about:

1. Your current/most recent kitchen role

2. The approximate volume of food you have handled

3. The largest team you have worked with

4. Whether you have experience with bulk/corporate production

📌 Chef De Partie (Gurugram)
🏢 BENTOVEDA
📍 Gurugram