Department: Food Production – Kitchen

Position: North Indian Chef de Partie (CDP)

Reporting To: Sous Chef / Executive Chef

Experience: 3–5 Years (Preferred)

1. Job Purpose

To manage the North Indian kitchen section, ensuring consistent food quality, authentic taste, timely preparation, food safety, and efficient kitchen operations while maintaining hotel standards.
1. Key Responsibilities

A. Food Preparation & Production
- Prepare North Indian dishes such as curries, gravies, dal, paneer preparations, tandoori items, breads and rice dishes.
- Ensure consistency in taste, presentation, portion size and quality.
- Follow standard recipes and preparation procedures.
- Supervise daily mise-en-place and food production.
- Ensure timely food preparation during buffet and à la carte services.

B. Kitchen Operations
- Manage and supervise the North Indian kitchen section.
- Allocate daily duties to Commis Chefs and kitchen helpers.
- Coordinate with other kitchen sections for smooth operations.
- Maintain proper workflow during peak service hours.
- Ensure equipment is used and maintained properly.

C. Inventory & Cost Control
- Check daily ingredient requirements and stock availability.
- Prepare daily indents for raw materials.
- Monitor food consumption and portion control.




- Minimize food wastage and report wastage regularly.
- Follow FIFO and FEFO stock rotation practices.
- Ensure proper utilization of available ingredients.

D. Hygiene & Food Safety
- Maintain cleanliness of the kitchen and workstations.
- Follow FSSAI food safety and hygiene standards.
- Ensure proper storage and temperature control.
- Monitor expiry dates and food quality.
- Ensure personal hygiene and grooming standards among team members.

E. Team Management
- Train and guide Commis Chefs and kitchen assistants.
- Monitor staff performance and discipline.
- Coordinate with the Sous Chef and Executive Chef.
- Ensure proper shift handovers.

1. Qualifications & Experience

- Minimum 10th / 12th qualification or relevant culinary training.
- 3–5 years of experience in hotel kitchen operations.
- Solid expertise in North Indian cuisine.
- Previous experience in hotels, restaurants or hospitality establishments preferred.

1. Required Skills

- North Indian cuisine expertise.
- Tandoor and gravy preparation.
- Menu planning and execution.
- Food costing and portion control.
- Inventory management.
- Team handling and leadership.
- Food safety and hygiene knowledge.

Pay: ₹30,000.00 - ₹35,000.00 per month

Work Location: In person

📌 north indian chef (Tirupati)
🏢 SKYLAR HOTEL TIRUPATI
📍 Tirupati