Job Title: Chef de Partie (CDP)

Job Overview The Chef de Partie will take ownership of an assigned kitchen section and ensure efficient operations, consistent food preparation, accurate plating, and adherence to food safety standards. The role also involves inventory monitoring, portion control, waste reduction, coordination with other kitchen sections, and supporting the training of junior kitchen staff.

Key Responsibilities

Kitchen Operations

- Manage the assigned kitchen section and ensure smooth daily operations.
- Prepare and execute dishes according to standardised recipes, portion sizes, and presentation guidelines.
- Maintain consistency in taste, texture, quality, and plating across every service.
- Ensure speed and accuracy during high-volume service periods.

Food Quality and Hygiene

- Follow food safety, hygiene, sanitation, and storage standards.
- Maintain temperature control, labelling, date marking, and FIFO practices.
- Ensure ingredients are fresh, properly stored, and safely handled.
- Maintain workstation cleanliness and organisation throughout the shift.

Inventory and Cost Control

- Monitor stock levels and communicate replenishment requirements to the Sous Chef or Head Chef.
- Minimise food wastage through appropriate preparation, storage, and portion control.
- Follow standardised recipes and kitchen procedures to maintain food cost targets.




- Assist with stocktaking and maintain accurate ingredient usage records.

Teamwork and Training

- Coordinate with the Head Chef, Sous Chef, and other kitchen sections to ensure seamless service.
- Guide Commis Chefs and kitchen assistants on preparation, cooking, and hygiene standards.
- Support new team member training and maintain discipline within the assigned section.
- Communicate stock shortages, equipment issues, and service challenges promptly.

Menu Execution and Development

- Suggest improvements to dishes, preparation techniques, and kitchen efficiency.
- Assist with menu trials, current dish development, and seasonal specials.
- Stay updated on global cooking techniques, ingredients, and contemporary food trends.

Candidate Profile

- 2–5 years of professional kitchen experience, preferably in premium casual dining, hotels, or modern restaurants.
- Strong fundamentals in cooking, mise en place, food preparation, and plating.
- Knowledge of food safety, hygiene, inventory management, and portion control.
- Ability to work under pressure while maintaining quality and consistency.
- Strong work ethic, attention to detail, punctuality, and a team-oriented attitude.
- Genuine passion for food, learning, and continuous improvement.

📌 Chef (Chandigarh)
🏢 Erekrut... Recruitment Made Easy
📍 Chandigarh