CHEF DE PARTIE (CDP) — i'Deli Cafe

Lead Your Section. Maintain Quality. Deliver Consistency.

We are opening a new i'Deli Cafe outlet in Kakkanad, Kochi, and are looking for an experienced and skilled Chef de Partie (CDP) to take responsibility for an assigned kitchen section, supervise junior kitchen staff, and ensure consistent food quality, preparation, hygiene, and timely service.

Section Management

- Take responsibility for the smooth operation of the assigned kitchen section.
- Organise daily preparation and mise en place according to business requirements.
- Ensure all ingredients, equipment, and utensils are ready before service.
- Plan preparation requirements based on expected business volume.
- Coordinate with other kitchen sections to maintain a smooth workflow.
- Maintain adequate mise en place throughout the service period.
- Monitor section performance and address operational issues promptly.
- Ensure the section is properly set up before service and fully cleaned down after service.
- Maintain high standards throughout the entire service period.

Food Preparation & Cooking

- Prepare and cook food according to i'Deli Cafe recipes, SOPs, and quality standards.
- Maintain consistency in taste, presentation, texture, and portion sizes.
- Ensure food is prepared within required service times.
- Monitor the quality and freshness of ingredients before use.
- Ensure proper mise en place throughout the shift.
- Follow correct cooking, preparation, holding, and presentation procedures.
- Ensure all food leaving the section meets the required standards.
- Maintain consistency even during busy and high-volume service periods.
- Assist with recipe trials, preparation testing, and menu development when required.

Team Supervision

- Supervise Commis 1, Commis 2, Commis 3, and kitchen trainees assigned to the section.
- Allocate preparation and service duties according to business requirements.
- Guide junior team members during preparation and service.
- Train staff on recipes, preparation techniques, hygiene, safety, and kitchen procedures.
- Monitor team performance and provide constructive feedback.
- Ensure junior staff follow i'Deli Cafe SOPs and standards.
- Support the development of junior kitchen team members.
- Maintain discipline, teamwork, communication, and professional conduct within the section.
- Lead by example through professional behaviour and consistent work standards.

Food Quality & Standards

- Ensure all dishes meet i'Deli Cafe's quality and presentation standards.
- Check portion sizes, taste, temperature, texture, and presentation before service.
- Maintain recipe and production consistency.
- Monitor food quality throughout service.
- Identify and correct quality issues immediately.
- Ensure food is served at the required quality and within the expected service time.
- Minimise preparation errors, rework, and food wastage.
- Report significant quality concerns to the Sous Chef or Kitchen Supervisor.
- Assist in maintaining and improving kitchen quality standards.

Hygiene & Food Safety

- Maintain high standards of personal and kitchen hygiene.
- Ensure the section is cleaned and sanitised before, during, and after service.
- Follow food-safety, storage,



temperature-control, and sanitation procedures.
- Ensure correct handling of raw, cooked, and ready-to-eat ingredients.
- Prevent cross-contamination through proper food-handling practices.
- Monitor proper food storage, labelling, and product rotation.
- Ensure junior staff follow all hygiene and food-safety procedures.
- Check that workstations, equipment, utensils, and storage areas are maintained hygienically.
- Report food-safety or hygiene concerns immediately to the appropriate supervisor.

Stock & Inventory Management

- Monitor ingredient requirements for the assigned section.
- Check daily stock levels and communicate replenishment requirements.
- Assist with receiving, checking, and storing kitchen ingredients.
- Follow FIFO and proper product-rotation procedures.
- Ensure ingredients are correctly labelled, dated, and stored.
- Monitor wastage and identify opportunities to reduce unnecessary food loss.
- Inform the Kitchen Supervisor about damaged, expired, or poor-quality products.
- Maintain appropriate stock levels to support smooth service.
- Assist with daily preparation planning based on available stock and expected business.

Kitchen Equipment

- Ensure kitchen equipment within the assigned section is used safely and correctly.
- Check equipment before service and report faults or maintenance requirements.
- Ensure equipment and utensils are cleaned and maintained properly.
- Train junior team members in the safe use of relevant kitchen equipment.
- Follow all kitchen safety procedures.
- Report damaged or malfunctioning equipment immediately.
- Ensure equipment is switched off and secured according to closing procedures.

Service & Coordination

- Coordinate with the Chef, Kitchen Supervisor, Sous Chef, and other kitchen sections during service.
- Ensure orders are prepared accurately and within required service times.
- Communicate preparation requirements and service priorities to junior team members.
- Coordinate timing between different components of dishes where required.
- Respond quickly to changes in business volume and service requirements.
- Maintain explicit communication with the service team regarding availability, delays, or special requirements.
- Support the kitchen team during peak service periods.
- Maintain calm, organised, and professional section management under pressure.

Opening & Closing Duties

- Ensure the assigned section is fully prepared before the start of service.
- Check mise en place, ingredients, equipment, utensils, and workstation readiness.
- Complete opening preparation according to i'Deli Cafe procedures.
- Maintain cleanliness and organisation throughout service.
- Complete proper closing and cleaning procedures at the end of the shift.
- Ensure ingredients are stored correctly after service.
- Check that equipment,



workstations, and storage areas are clean and secure.
- Communicate any pending preparation or operational issues to the next shift or supervisor.

Training & Development

- Train and guide junior kitchen team members in section-specific procedures.
- Demonstrate correct preparation, cooking, portioning, and presentation techniques.
- Reinforce i'Deli Cafe recipes, SOPs, hygiene standards, and safety procedures.
- Identify training needs among junior team members.
- Provide constructive feedback and support continuous improvement.
- Encourage junior staff to improve their technical skills, speed, accuracy, and discipline.
- Support the development of Commis team members towards higher responsibilities.

Teamwork & Professional Conduct

- Maintain respectful and professional communication with all kitchen and service team members.
- Work closely with the Chef, Sous Chef, Kitchen Supervisor, and other CDPs.
- Support other kitchen sections when required.
- Maintain discipline and a positive working workplace.
- Lead the section by example.
- Handle pressure and operational challenges professionally.
- Encourage teamwork and cooperation during busy service periods.
- Maintain a professional attitude towards colleagues, supervisors, and guests.

Recent Outlet Opening

- Support the kitchen setup and pre-opening activities of the new Kakkanad outlet.
- Participate in recipe trials, preparation testing, and menu standardisation.
- Assist with establishing section-wise SOPs and preparation routines.
- Support the training of Commis and junior kitchen team members before opening.
- Assist with kitchen organisation, equipment setup, storage systems, and mise en place planning.
- Help establish hygiene, cleaning, stock, and food-safety routines from day one.
- Participate in pre-opening mock services and operational trials.
- Work with the senior kitchen team to ensure the kitchen is fully prepared for launch.

Experience

- 2–5 years of relevant kitchen experience in a restaurant, café, hotel, QSR, commercial kitchen, or similar environment preferred.
- Previous experience as a Chef de Partie, Demi Chef de Partie, or Senior Commis will be an advantage.
- Experience managing an assigned kitchen section is preferred.
- Experience in premium cafés, restaurants, QSR, hotels, or hospitality brands will be an added advantage.
- Experience supervising or training junior kitchen staff will be preferred.

Education

- Diploma / Certificate in Hotel Management, Culinary Arts, Food Production, or a related field preferred.
- Candidates with strong practical kitchen experience and proven section-management skills will also be considered.

Job Type

Full-time, Permanent

Work Location

Kakkanad, Kochi, Kerala

In person

Shift Availability

- Day Shift
- Evening Shift
- Night Shift

As we prepare to launch our new i'Deli Cafe outlet in Kakkanad, we would be pleased to meet you and discuss this exciting opportunity to lead your section, develop your team, maintain our standards, and grow with i'Deli Cafe.

Pay: ₹30,000.00 - ₹35,000.00 per month

Benefits:

- Flexible schedule
- Food provided

Work Location: In person

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