Job Description – Sous Chef / Chef de Partie (CDP)

Job Title: Sous Chef / Chef de Partie (CDP)
Department: Food Production
Sections: Hot Kitchen / Cold Kitchen / Pastry / Bakery
Reports To: Executive Chef / Executive Sous Chef / Sous Chef

Job Summary

We are looking for experienced Sous Chefs and Chef de Parties (CDPs) to join our Food Production team in the following sections:

- Hot Kitchen
- Cold Kitchen
- Pastry
- Bakery

The successful candidates will be responsible for managing and supervising their assigned section, ensuring high standards of food quality, preparation, presentation, hygiene, and timely production. Candidates should have strong practical knowledge of their respective section and the ability to lead and guide junior kitchen staff.

Key Responsibilities

- Manage and supervise daily operations of the assigned kitchen section.
- Prepare and ensure the quality and presentation of food items according to company standards.
- Ensure consistent taste, quality, portion size, and presentation.
- Follow standardized recipes, SOPs, and food safety procedures.
- Plan daily mise en place and production requirements.
- Monitor stock levels and communicate ingredient requirements to the Sous Chef/Executive Chef.
- Control food wastage through proper planning, storage, and portion control.
- Maintain cleanliness, hygiene, and organization of the assigned section.
- Ensure proper storage, labeling, and handling of food and ingredients.
- Operate kitchen and food-production equipment safely and efficiently.
- Train, guide, and supervise Commis Chefs, trainees, and junior kitchen staff.
- Coordinate with other kitchen sections to ensure smooth and timely food production.
- Assist in menu planning, new product development, seasonal menus, and special events.
- Ensure compliance with HACCP, FSSAI, and company food safety standards.




- Maintain proper records related to production, wastage, and inventory when required.
- Handle service and production requirements efficiently during busy periods.
- Perform other duties assigned by the Executive Chef or management.

Section-Specific RequirementsHot Kitchen – Sous Chef / CDP

- Strong knowledge of hot food preparation and cooking techniques.
- Experience in preparing soups, sauces, gravies, vegetables, meat, poultry, seafood, and other hot dishes.
- Ability to manage mise en place and coordinate production during service.
- Maintain proper cooking temperatures, portion control, and presentation standards.

Cold Kitchen – Sous Chef / CDP

- Experience in preparing salads, sandwiches, cold cuts, appetizers, dressings, canapés, and other cold preparations.
- Knowledge of cold food presentation and temperature control.
- Ability to maintain high standards of hygiene and presentation.

Pastry – Sous Chef / CDP

- Experience in preparing cakes, pastries, desserts, creams, mousses, chocolates, and other pastry products.
- Robust knowledge of baking and pastry techniques.
- Experience in cake decoration and dessert presentation.
- Ability to maintain consistency in recipes, taste, texture, and presentation.

Bakery – Sous Chef / CDP

- Experience in preparing breads, buns, rolls, cookies, and other bakery products.
- Knowledge of mixing, fermentation/proofing, shaping, baking, cooling, and storage.




- Ability to manage daily bakery production and maintain product consistency.

Qualifications

- Diploma/Degree in Culinary Arts, Bakery & Pastry, Hotel Management, or a related field is preferred.
- Relevant experience as a Sous Chef or CDP in the respective section.
- Strong practical knowledge of the assigned kitchen section.
- Knowledge of food safety and hygiene standards, including HACCP/FSSAI.
- Ability to lead and supervise junior kitchen staff.
- Ability to work under pressure and meet production and service deadlines.

Skills & Competencies

- Strong culinary, pastry, or bakery skills depending on the assigned section.
- Leadership and team-management skills.
- Good communication and coordination skills.
- Creativity and attention to detail.
- Time management and organizational skills.
- Knowledge of inventory, portion, and cost control.
- Ability to maintain high standards of food quality and hygiene.
- Ability to work effectively in a fast-paced kitchen environment.

Working Conditions

- Flexible shifts, including weekends and public holidays.
- Ability to stand and work for long hours.
- Ability to work in a fast-paced and demanding kitchen environment.
- Ability to handle kitchen equipment and lift supplies when required.
- Willingness to work according to operational requirements and assigned shifts.

Positions Available

We are currently hiring experienced candidates at Sous Chef / CDP level for:

1. Hot Kitchen
2. Cold Kitchen
3. Pastry
4. Bakery

Candidates with relevant experience in any of the above sections are encouraged to apply.

Pay: ₹30,000.00 - ₹50,000.00 per month

Benefits:

- Flexible schedule
- Food provided
- Health insurance
- Leave encashment
- Life insurance
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

📌 Sous & CDP Chef (India)
🏢 Nonna Mei - The Shillong Address
📍 India