We are looking for a skilled and passionate Senior CDP to join our culinary team at our boutique property in Gular, Uttarakhand. The ideal candidate will take ownership of their kitchen section and be experienced in working in an electric kitchen environment, with strong expertise in the preparation and presentation of North Indian and South Indian cuisine.

The role requires a strong culinary foundation, attention to detail, consistency in execution, and the ability to independently operate a section using electric induction and modern kitchen equipment while maintaining high standards of hygiene, food safety, and quality.

Key Responsibilities

1. Section Leadership & Kitchen Operations

- Independently manage the assigned kitchen section and ensure smooth day-to-day operations.
- Lead the preparation and cooking of authentic North Indian and South Indian dishes.
- Ensure consistency, quality, and timely execution as per the property's culinary standards.

2. Electric Kitchen Operations

- Work confidently and efficiently in an electric kitchen setup, using induction cooktops and other modern electric kitchen equipment.
- Adapt cooking techniques, temperature control, reheating, finishing, and preparation methods to an electric kitchen workplace.
- Ensure efficient and safe operation of all assigned kitchen equipment.

3. Mise en Place

- Oversee daily mise en place for curries and other assigned preparations.
- Handle precise cutting, preparation, reheating, finishing, and gravy production.
- Ensure all mise en place is prepared, labelled, stored, and ready for service.

4. Quality & Portion Control

- Monitor taste, cooking techniques, consistency, portion sizes, and presentation.
- Follow standard recipes and plating guidelines to maintain consistency.

5. Hygiene & Cleanliness

- Maintain impeccable hygiene and cleanliness across the kitchen section.
- Follow HACCP principles, food safety regulations, and company SOPs at all times.

6.



Inventory & Stock Management

- Check daily inventory and ensure appropriate storage of ingredients.
- Maintain proper stock rotation, freshness, and wastage control.
- Report shortages, quality concerns, or wastage to the Chef/management.

7. Service Coordination

- Coordinate effectively with the service team and other kitchen sections to ensure smooth and timely food dispatch.
- Maintain clear communication during service and manage section requirements proactively.

8. Team Support & Training

- Guide and mentor Commis Chefs and kitchen helpers.
- Support the team in maintaining discipline, efficiency, hygiene, and quality standards.

9. Equipment & Quality Reporting

- Ensure proper handling and upkeep of kitchen equipment.
- Promptly report equipment malfunction, maintenance requirements, or food-quality concerns to the Executive Chef/management.

Qualifications & Experience
- 4–6 years of relevant culinary experience in premium hotels, boutique properties, resorts, or similar establishments.
- Strong expertise in North Indian and South Indian cuisines.
- Prior hands-on experience working in an electric/induction-based kitchen is mandatory.
- Strong understanding of electric cooking methods, temperature control, and modern kitchen equipment.
- Ability to independently manage a section with minimal supervision.
- Sound knowledge of kitchen operations, food hygiene, HACCP, and food safety practices.
- Good communication, coordination, and team-handling skills.

Preferred Attributes
- Certification/Diploma in Culinary Arts or Hotel Management.
- Previous experience in a boutique property, resort, or independent kitchen operation.
- Comfortable working in a modern, electric-kitchen environment.
- Proactive, disciplined, hands-on, and quality-driven approach.
- Strong team player with the ability to work efficiently in a fast-paced kitchen.

Pay: ₹30,000.00 - ₹35,000.00 per hour

Benefits

- Food provided

Work Location: In person

📌 Senior CDP (Gular, Near Shivpuri - Uttarakhand) (Rishikesh)
🏢 Kimaya Himalayan Beverages
📍 Rishikesh