The Indian Chef de Partie (CDP) is responsible for managing the assigned section of the Indian kitchen, ensuring consistent food quality, taste, presentation, and timely preparation of all Indian dishes. The role involves supervising kitchen associates, maintaining food safety and hygiene standards, controlling food costs, and ensuring smooth kitchen operations as per hotel SOPs.

Key Responsibilities

- Manage and supervise the assigned Indian kitchen section and ensure smooth daily operations.

- Prepare authentic Indian cuisine, including North Indian, South Indian, regional dishes, curries, gravies, dals, breads, and rice preparations.

- Ensure consistency in taste, quality, portion size, and presentation of all food items.

- Prepare food as per standard recipes and ensure timely service during à la carte and buffet operations.

- Supervise and guide Commis Chefs and kitchen associates working in the assigned section.

- Ensure proper mise-en-place before every service.

- Monitor food quality, freshness, and proper storage of raw materials.

- Ensure FIFO practices and proper stock rotation.

- Maintain cleanliness and hygiene of the kitchen, equipment, utensils, and workstations.

- Follow food safety standards and maintain proper temperature controls.

- Coordinate with the Executive Chef / Sous Chef for daily menus, special requirements, and food preparation.

- Monitor food wastage and ensure effective portion and cost control.





- Check food presentation and buffet replenishment during service.

- Ensure proper handling of kitchen equipment and report maintenance requirements.

- Train and guide junior kitchen staff on cooking techniques, recipes, hygiene, and kitchen SOPs.

- Ensure timely completion of daily preparation, production, and closing duties.

Required Qualifications & Skills

- Diploma or Degree in Hotel Management / Culinary Arts.

- Minimum 3–5 years of experience in Indian kitchen operations.

- Solid knowledge of Indian cuisine, spices, ingredients, and cooking techniques.

- Expertise in North Indian and regional Indian food preparations.

- Knowledge of buffet and à la carte operations.

- Good leadership and team management skills.

- Knowledge of food safety, hygiene, and sanitation standards.

- Ability to manage kitchen operations during high-volume service.

Key Performance Indicators (KPIs)

- Food quality, taste, and consistency.

- Food presentation and guest satisfaction.

- Food cost and wastage control.

- Kitchen hygiene and food safety compliance.

- Timely food preparation and service.

- Team productivity and staff training.

- Compliance with standard recipes and hotel SOPs.

Pay: ₹28,000.00 - ₹35,000.00 per month

Benefits

- Food provided

- Health insurance

- Paid time off

- Provident Fund

Work Location: In person

📌 Indian Chef de Partie (Palampur)
🏢 Larisa Hotel u0026 Resort
📍 Palampur