Chef De Partie — Pan Asian Cloud Kitchen

Location: HSR, Bangalore, Karnataka

Employment Type: Full-Time

Reports To: Head Chef / Sous Chef

Industry: Food & Beverage - Delivery-Only / Cloud Kitchen

Role Overview

We're looking for an enthusiastic, hands-on CDP to join our kitchen team and support day-to-day production. You will work under the Head Chef, prepping ingredients, running your station during service, and making sure every order leaves the kitchen consistent, hygienic, and delivery-ready. This is an entry-level culinary role with real room to learn Korean, Japanese, and Chinese cooking from the ground up and to grow with the kitchen as it scales.

Key Responsibilities

- Mise en Place & Prep: Wash, cut, portion, and marinate ingredients to specification and get your station fully ready before service begins.
- Station Execution: Cook and assemble dishes at your assigned station (wok, grill, cold, rice/noodles, or fry) strictly as per standardized recipes, portion sizes, and plating guidelines.
- Sauces & Ferments: Assist in preparing house sauces, marinades, stocks, and fermented items (such as kimchi and gochujang-based bases) as per the Head Chef’s recipes.
- Quality Consistency: Check taste, temperature, and presentation of every dish at your station and flag any issues to the Sous Chef before dispatch.
- Packaging & Dispatch: Pack orders accurately and securely following packaging SOPs so food travels well and reaches the customer in the best possible condition.
- Order Accuracy: Work off the order tickets/KOT to ensure every item, add-on, and customization is correct before handing over to the delivery partner.
- Hygiene & Compliance: Follow FSSAI regulations, personal hygiene norms, and kitchen cleanliness protocols; keep your station, equipment, and storage areas clean and sanitized at all times.
- Storage & FIFO: Label, date,



and store ingredients and prepped items correctly, following FIFO and temperature guidelines.
- Stock & Wastage: Help receive and check deliveries, keep track of station stock levels, report shortages early, and minimize wastage through careful handling and portion control.
- Peak-Hour Readiness: Support the team during high-volume delivery windows on online platforms, keeping pace without compromising quality.
- Team Support: Assist Head Chef as needed, and pitch in with kitchen tasks across stations during busy periods.
- Learning & Development: Learn new dishes, techniques, and ingredients across Korean, Japanese, and Chinese cuisines, and take on feedback to improve your speed and skill.

Skills & Qualifications

- Diploma/Certificate in Culinary Arts or equivalent hands-on kitchen experience (2–4 years minimum)
- Prior experience in a Pan-Asian kitchen strongly preferred, with working exposure across at least two of the three cuisines — Japanese, Chinese, Korean
- Familiarity with cuisine-specific techniques: wok cooking and stir-fry/tossing technique (Chinese); sushi/sashimi handling, tempura, teriyaki and dashi-based preparations (Japanese); grilling/BBQ style cooking, fermentation basics and banchan prep (Korean)
- Working knowledge of core pantry staples across all three cuisines — soy sauce variants, oyster sauce, doubanjiang (Chinese); mirin, miso, dashi, nori, panko (Japanese); gochujang, gochugaru, doenjang, sesame oil,



kimchi (Korean) — and ability to source/substitute where local availability is limited
- Comfortable handling raw fish/seafood prep and hygiene protocols for Japanese-style items (if sushi/sashimi is on the menu)
- Experience running an independent station (wok, grill, sushi/cold prep, or sauce section) with consistent plating and portion accuracy across multiple cuisine lines
- Strong understanding of food safety, hygiene, and FSSAI-compliant kitchen practices, including protocols for raw/cured items
- Ability to work efficiently under high-volume delivery-order pressure (online delivery peak-hour rushes) while switching between cuisine styles without cross-contamination or quality drop
- Skilled in reading and executing standardized recipes/SOPs to maintain consistency across shifts, staff, and multiple cuisine menus
- Basic inventory and stock management skills — tracking usage across diverse ingredient sets, flagging shortages, minimizing wastage
- Ability to coordinate with kitchen team (Commis, Sous Chef/Head Chef and packaging staff to meet delivery-platform SLAs (prep time, packaging standards) for each cuisine line
- Good communication skills in Hindi/English
- Physical stamina for standing/active kitchen work across long shifts
- Flexibility to work weekends, holidays, and peak meal-time shifts

What We Offer

- Hands-on experience in Korean, Japanese, and Chinese cuisines under an experienced Head Chef.
- Clear growth path towards Junior Sous Chef and beyond as the brand scales across Bangalore and beyond.
- Competitive salary, commensurate with experience.
- Food and Accommodation are provided by the company.

Pay: ₹30,000.00 - ₹34,000.00 per month

Advantages

- Food provided

Work Location: In person

📌 CDP (HSR Layout)
🏢 Ru0026A Kitchen
📍 HSR Layout