- Station management: Take full responsibility for a specific kitchen section such as grill, sauté, garde manger, pastry, or Indian/Asian cuisine.

- Food preparation: Prepare ingredients and dishes according to recipes, standards, and presentation guidelines.

- Cooking: Ensure food is cooked correctly, consistently, and on time during service.

- Quality control: Check taste, freshness, portion size, temperature, and presentation before food leaves the kitchen.

- Mise en place: Organize and complete all preparation before service.

- Team supervision: Guide and support Commis Chefs and kitchen assistants working on your section.

- Hygiene & safety: Follow HACCP, food-safety, personal-hygiene, and kitchen-safety procedures.

- Stock control: Monitor ingredients, minimize wastage,



and report shortages or damaged products to the Sous Chef.

- Cleaning: Keep the workstation, equipment, and storage areas clean and organized.

- Coordination: Communicate with the Sous Chef, other CDPs, service team, and kitchen staff during busy periods.

- Cost control: Follow portioning and recipe standards to help control food costs.

- Training: Help train junior chefs in cooking techniques, recipes, hygiene, and kitchen procedures.

- Menu knowledge: Understand recipes, ingredients, allergens, and plating standards for your section.

Pay: ₹20,000.00 - ₹25,000.00 per month

Perks

- Food provided

Work Location: In person

📌 CDP Chef (Dehradun)
🏢 Novello globe hotel u0026 Resorts
📍 Dehradun