- MELD - CDP An Overview:

We are seeking a detail-oriented, passionate, and skilled CDP to lead a specific station in our hyper traceable kitchen and restaurant. This role combines culinary technique and section management with operational diligence, requiring someone dedicated to executing recipes to exact standards, upholding strict farm-to-table traceability requirements—including logging batch tags and farm source origins—and maintaining high standards of food quality, station cleanliness, and kitchen efficiency.

Core Responsibilities

Station Management & Line Service

● Oversee daily prep and service for assigned stations (e.g., hot line, prep, cold section, or pass), ensuring consistency in flavor, temperature, portion control, and presentation across all menu items.

● Maintain standardized recipes, precise knife cuts, FIFO protocols, and color-coded board systems across station preparation.

● Set up station mise en place prior to service, conduct line tastings with the Sous Chef / Head Chef for sign-off, and restock drawers and ice baths to 100% capacity.

● Execute line cooking during peak service periods with speed, accuracy, and composure under pressure.

Traceability & Food Safety Operations

● Implement strict hyper traceability tagging for all prepped items using Day Dot labels (Item Name, Date & Time Prepped, Farm Source/Batch #, Expiry Date, Prep Chef's Initials).

● Maintain rigorous First-In, First-Out (FIFO) ingredient rotation, paying specific attention to fresh farm-sourced produce and organic ingredients.

● Ensure full compliance with health, hygiene, and FSSAI sanitation standards, including 20-second handwashing protocols, grooming standards, and station cleanliness.

● Complete daily line breakdowns, proper food storage/consolidation in walk-in coolers, and organic waste/compost logging at the end of shifts.

Team Collaboration & Station Leadership

● Direct, assist,



and mentor Commis chefs, line cooks, and apprentices assigned to the station.

● Collaborate closely with the Sous Chef and Head Chef on daily prep sheets, cover predictions, and menu execution.

● Work cohesively with the Bakehouse team / Head Baker to integrate baked goods, pastries, and bread items into savory kitchen dishes where required.

● Participate in daily kitchen briefings, shift handovers, and station efficiency discussions.

Additional Operational Responsibilities

Kitchen Operations

● Ensure proper care, cleaning, and maintenance of station commercial equipment, reporting defects promptly.

● Assist in executing station prep for special events, seasonal menu changes, and kitchen R&D; tastings.

● Perform opening and closing kitchen checklists, including gas/equipment shutdowns, walk-in cooler consolidation, and sanitation sign-offs.

● Inform the team about cost optimization and the reduction of raw material wastage.

● Step onto other kitchen stations when required to support team workflow during peak periods.

Required Qualifications

● Minimum 2–3 years of culinary experience in a professional restaurant kitchen, with at least 1 year as a Demi Chef de Partie or Senior Commis.

● Solid grounding in culinary techniques, knife skills, line cooking, and station management.

● Thorough knowledge of commercial kitchen equipment, food safety protocols, and health/hygiene standards.

● Detail-oriented with strong organizational abilities for manual record-keeping, and recipe adherence.

● Excellent communication and teamwork skills with the ability to assist in guiding junior team members.

● Understanding of / Willingness to learn sustainable, farm-to-table, and hyper traceable food systems.

● Ability to work service shifts efficiently under pressure while maintaining quality standards.

● Physical stamina to work long hours in a fast-paced kitchen workplace.

📌 Chef De Partie (CDP), 2 Openings, 4 To 5 Years Experience (Bengaluru)
🏢 Importex International
📍 Bengaluru