JOB DESCRIPTIONPosition: Chef de Partie (CDP)Department: KitchenLocation: Pachmarhi / MadhaiReports To: Sous Chef / Executive ChefJob Purpose To manage and supervise a designated section of the kitchen, ensuring the preparation and presentation of high-quality food while maintaining hygiene, food safety standards, cost control, and guest satisfaction. The Chef de Partie plays a key role in delivering memorable dining experiences to resort guests. Key ResponsibilitiesFood Production & Quality - Prepare, cook, and present food as per standard recipes and presentation guidelines. - Ensure consistency in taste, quality, portioning, and presentation of all dishes. - Manage and supervise a specific kitchen section (Indian, Continental, Tandoor, Bakery, Garde Manger, etc.). - Assist in menu planning and seasonal menu development. - Ensure timely food production during buffet, à la carte, and group meal services. Guest Experience - Support the culinary team in creating unique dining experiences for resort guests. - Ensure special guest requests and dietary requirements are handled professionally. - Participate in special events, theme dinners, outdoor dining experiences, and monsoon/wildlife tourism-related food promotions. Team Management - Supervise and guide Commis Chefs and Kitchen Helpers. - Conduct on-the-job training for junior kitchen staff. - Maintain discipline, teamwork, and positive work culture within the kitchen. Inventory & Cost Control - Monitor stock levels and inform the Sous Chef regarding purchase requirements. - Minimize food wastage and ensure optimum utilization of resources. - Follow FIFO (First In First Out)



and proper stock rotation practices. - Assist in maintaining food cost within budgeted targets. Hygiene & Safety - Ensure compliance with FSSAI standards and company hygiene policies. - Maintain cleanliness of the assigned kitchen section, equipment, and storage areas. - Follow all health, safety, and fire safety procedures. - Ensure proper storage, labeling, and temperature control of food items. Resort Operations Support - Support banquet, conference, and outdoor event catering operations. - Assist during high occupancy periods, festive events, and special guest programs. - Coordinate effectively with F&B; Service and Front Office teams to ensure smooth guest service. Key Performance Indicators (KPIs) - Food Quality & Consistency - Guest Feedback Scores - Food Cost Control - Kitchen Hygiene Audit Scores - Staff Training & Development - Reduction in Food Wastage - Timely Service Delivery Qualification & Experience - Diploma/Degree in Hotel Management or Culinary Arts preferred. - Minimum 3-5 years of experience in hotels, resorts, or restaurants. - Experience in buffet operations and à la carte service preferred. - Knowledge of Indian, Continental, and local cuisine will be an added advantage. Skills Required - Culinary Expertise - Leadership & Team Management - Menu Planning - Food Cost Control - Time Management - Communication Skills - Problem Solving - Attention to Detail Working Conditions - Rotational shifts, weekends, and holidays as per operational requirements. - Ability to work under pressure during peak occupancy and event periods. Pay: ₹25,000.00 - ₹35,000.00 per month Work Location: In person

📌 Chef de Partie (Pachmarhi)
🏢 Pandav Hotels
📍 Pachmarhi