Senior CDP / Junior Soup Chef

Department: Food Production – Kitchen

Position: Senior Chef de Partie (Sr. CDP) / Junior Soup Chef

Salary: Maximum ₹40,000 per month

Reporting To: General Manager

Job Location: Kozhikkode,Kerala

We are looking for an experienced and responsible Senior CDP / Junior Soup Chef who can independently handle kitchen operations, lead and manage the kitchen team, maintain food quality and hygiene standards, prepare all necessary kitchen reports, coordinate with corporate management, and ensure smooth daily operations. The candidate must have excellent team-handling skills, solid communication abilities in Hindi and English, and the ability to maintain a good rapport with the kitchen team and management.

Key Responsibilities

1. Kitchen Operations & Team Management

- Manage and supervise the kitchen team to ensure smooth day-to-day operations.
- Allocate duties, monitor staff performance, and ensure timely food preparation and service.
- Maintain good rapport and coordination with all kitchen team members.
- Handle staff-related issues professionally and maintain discipline within the kitchen.
- Train, guide, and motivate kitchen staff to improve productivity and food quality.
- Coordinate with other departments to ensure efficient kitchen operations.

2. Food Preparation & Quality Control

- Prepare and supervise food production as per hotel standards, recipes, and menu requirements.
- Ensure consistency in taste, quality, portion size, and presentation.
- Plan daily mise en place and production schedules.
- Monitor food wastage, portion control, and food cost.
- Ensure timely preparation for buffet, à la carte, banquet, and other food service requirements.

3. Kitchen Reports & Documentation





- Prepare and maintain all required daily, weekly, and monthly kitchen reports.
- Maintain food production, consumption, wastage, stock, and requisition reports.
- Monitor inventory, expiry dates, FIFO practices, and food storage records.
- Maintain staff duty allocation, attendance coordination, and other operational records as required.
- Submit accurate and timely reports to the Executive Chef and corporate management.

4. Kitchen Audits & Compliance

- Conduct regular kitchen audits and ensure audit readiness at all times.
- Ensure compliance with FSSAI requirements, HACCP practices, food safety standards, and company SOPs.
- Monitor kitchen hygiene, sanitation, personal grooming, equipment maintenance, and food storage.
- Identify audit observations, implement corrective actions, and follow up to ensure closure.
- Maintain all necessary audit documents, checklists, temperature logs, and cleaning records.

5. Corporate Coordination

- Maintain effective communication and coordination with the corporate office and management team.
- Handle corporate queries, reporting requirements, and operational follow-ups.
- Ensure timely submission of kitchen reports and compliance documents.
- Coordinate with procurement, stores, HR, and other relevant departments as required.

Qualifications & Experience
- Diploma or Degree in Hotel Management / Culinary Arts preferred.




- Minimum 6 years of relevant experience in hotel kitchen operations.
- Previous experience in a Senior CDP, CDP, or similar kitchen supervisory role preferred.
- Strong knowledge of food production, kitchen operations, inventory control, food safety, and kitchen audits.
- Proven experience in handling and supervising a kitchen team.

Mandatory Skills
- Communication: Fluency in both Hindi and English is mandatory.
- Team Management: Ability to lead, motivate, and manage the kitchen team effectively.
- Reporting: Ability to prepare and maintain all kitchen-related reports and documentation.
- Auditing: Practical knowledge of conducting kitchen audits and implementing corrective actions.
- Corporate Coordination: Ability to communicate professionally with corporate management.
- Interpersonal Skills: Must maintain a good rapport with kitchen staff, colleagues, and management.
- Leadership: Strong problem-solving, decision-making, and organizational skills.

Salary & Benefits
- Maximum Salary: ₹40,000 per month, depending on experience, qualifications, and interview performance.
- Other benefits as per company policy.

Candidate Expectations The candidate must be capable of independently handling the kitchen team, managing daily kitchen operations, preparing all required reports, conducting kitchen audits, coordinating with corporate management, and maintaining excellent communication and working relationships with the kitchen team. Fluency in Hindi and English is compulsory. Pay: ₹20,000.00 - ₹40,000.00 per month

Benefits

- Commuter assistance
- Flexible schedule
- Food provided
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

📌 Sr.CDP/Junior Sous Chef (Kozhikode)
🏢 Sarovar Hotels,IIM Campus,Kunnamangalam, Calicut
📍 Kozhikode