JOB DESCRIPTIONF&B; PRODUCTION STAFF – CDP / DCDP / COMMIS

Department: Food & Beverage – Production
Positions: Chef de Partie (CDP) / Demi Chef de Partie (DCDP) / Commis Chef
Reports To: Executive Chef / Sous Chef / Chef de Cuisine
Employment Type: Full-Time

JOB PURPOSE

To support the smooth and efficient operation of the kitchen by preparing and producing food as per the hotel’s recipes, quality standards, hygiene requirements, and presentation guidelines.

1. CHEF DE PARTIE (CDP)Key Responsibilities

- Take responsibility for the assigned kitchen section and ensure smooth day-to-day operations.
- Prepare and cook food according to standardized recipes and hotel standards.
- Supervise DCDPs, Commis, and other junior kitchen staff within the assigned section.
- Ensure proper mise en place before every meal period and service.
- Maintain consistency in taste, portion size, quality, and presentation.
- Monitor food quality, freshness, storage, and wastage.
- Ensure proper utilization of ingredients and maintain portion control.
- Coordinate with the Sous Chef / Chef de Cuisine regarding daily requirements.
- Maintain cleanliness, hygiene, and sanitation of the assigned section.
- Guide junior team members in cooking techniques, preparation, and kitchen procedures.
- Ensure all kitchen equipment and utensils are properly used and maintained.
- Assist in menu preparation, special functions, buffets, and banquets as required.

2. DEMI CHEF DE PARTIE (DCDP)Key Responsibilities

- Assist the CDP in the daily operation of the assigned kitchen section.
- Prepare ingredients and complete mise en place according to production requirements.
- Prepare and cook food items under the direction of the CDP / Sous Chef.
- Follow standardized recipes, portion controls, and presentation standards.
- Maintain the quality and freshness of food products.
- Ensure proper storage and handling of ingredients.
- Assist in supervising and guiding Commis and junior kitchen staff.




- Maintain cleanliness and hygiene of the workstation and kitchen equipment.
- Monitor food wastage and ensure efficient use of ingredients.
- Support buffet, banquet, event, and special food production requirements.
- Step in to manage the section in the absence of the CDP when required.

3. COMMIS CHEFKey Responsibilities

- Assist senior chefs with daily food preparation and production.
- Complete mise en place as instructed by the CDP / DCDP.
- Wash, clean, cut, peel, portion, and prepare ingredients as required.
- Assist in cooking and plating food according to established standards.
- Follow recipes, kitchen SOPs, portion controls, and hygiene standards.
- Maintain cleanliness of the workstation, equipment, and utensils.
- Ensure proper storage and labeling of food items and ingredients.
- Assist in receiving and organizing kitchen supplies when required.
- Minimize food wastage and use ingredients responsibly.
- Learn and develop basic culinary skills under the guidance of senior chefs.
- Assist the kitchen team during peak hours, buffets, banquets, and special events.
- Perform other duties assigned by the Chef / Department Head.

QUALIFICATIONS & EXPERIENCECDP

- Minimum qualification: Diploma / Certificate in Culinary Arts or equivalent.
- 2–5 years of relevant experience in a hotel, resort, restaurant, or commercial kitchen.
- Strong knowledge of the assigned cuisine / kitchen section.
- Ability to independently handle an assigned section.

DCDP

- Minimum qualification: Diploma / Certificate in Culinary Arts or relevant culinary training.




- 1–3 years of relevant experience in a hotel, resort, restaurant, or commercial kitchen.
- Positive knowledge of food preparation and basic cooking techniques.
- Ability to work under the direction of senior chefs.

Commis Chef

- Minimum qualification: 10th / 12th pass; culinary qualification or hotel management training preferred.
- Freshers and candidates with relevant kitchen experience may be considered.
- Basic knowledge of food preparation and kitchen hygiene.
- Willingness to learn and develop culinary skills.

COMMON SKILLS & COMPETENCIES

- Good knowledge of food preparation and kitchen operations.
- Understanding of food safety, hygiene, and sanitation standards.
- Ability to follow recipes, SOPs, and instructions accurately.
- Teamwork and effective communication.
- Good time management and organizational skills.
- Attention to detail and commitment to quality.
- Ability to work effectively during busy service periods.
- Positive attitude and willingness to learn.
- Ability to work in a fast-paced hotel environment.
- Flexibility to work in shifts, weekends, and public holidays.

WORKING CONDITIONS

- Shift-based work, including early mornings, evenings, weekends, and public holidays.
- Long periods of standing and working in a fast-paced kitchen environment.
- Exposure to hot equipment, kitchen tools, steam, and food production areas.
- Strict adherence to hotel policies, food safety standards, hygiene procedures, and kitchen SOPs.

Pay: ₹12,000.00 - ₹35,000.00 per month

Benefits:

- Food provided
- Paid sick time
- Paid time off

Ability to commute/relocate:

- Kaziranga, Assam: Reliably commute or planning to relocate before starting work (Preferred)

Education:

- Higher Secondary(12th Pass) (Preferred)

Experience:

- Hotel: 5 years (Preferred)

Language:

- English (Preferred)
- Hindi (Preferred)

Work Location: In person

📌 Production Staff (CDP, DCDP, Commis) (India)
🏢 Voyage Hotels & Resorts
📍 India