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.

- 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 effective 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.
- Good 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) (Kaziranga National Park)
🏢 Voyage Hotels u0026 Resorts
📍 Kaziranga National Park