A Chef de Partie (CDP) - Multi-Cuisine is a senior station chef responsible for managing a specific section (Indian, Continental, or Asian) in a busy kitchen. Key duties include preparing varied dishes, ensuring high-quality food presentation, controlling food costs, and mentoring junior commis chefs.

Key Responsibilities
Production: Prepare and cook diverse dishes according to established recipes, maintaining high standards of taste and presentation.
Section Management: Take full ownership of a designated station, managing ingredient prep and workflow during service.
Quality Control: Ensure consistency in portion sizes, taste, and plating across all dishes.
Supervision: Lead and train junior kitchen staff (commis chefs and porters).
Inventory Control: Monitor stock levels within the section, managing ingredient inventory and ordering to reduce waste.
Hygiene & Safety: Adhere strictly to FSSAI (or relevant food safety)



standards for cleaning, sanitizing, and storing food.

Required Skills and Qualifications
Experience: Generally 4–5 years of experience in high-volume, skilled kitchens or hotels.
Culinary Knowledge: Proficiency in multiple cuisines (e.g., Indian, Continental, Chinese) and various cooking techniques (grilling, roasting, saucier).
Leadership: Strong team coordination and ability to mentor junior staff.
Education: Diploma or degree in Culinary Arts/Hotel Management is preferred.
Efficiency: Ability to work quickly and calmly under pressure.

Job Types: Full time, Permanent

Pay: ₹26,000.00 - ₹35,000.00 per month

Advantages:
Food provided
Provident Fund

Work Location: In person

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