Job Title: Chef de Partie (CDP)

Department: Kitchen / Food Production

Cuisine Specialization: Continental, Mediterranean, European and Mexican Cuisine

Job Summary

We are looking for a skilled and passionate Chef de Partie specializing in Continental, Mediterranean, European and Mexican cuisines. The candidate will be responsible for managing the assigned kitchen section, preparing high-quality dishes, maintaining food standards, and ensuring smooth kitchen operations while following food safety and hygiene standards.

Key Responsibilities

- Manage and operate the assigned kitchen section efficiently.
- Prepare and present Continental, Mediterranean, European and Mexican dishes according to standard recipes.
- Prepare appetizers, soups, salads, pasta, pizzas, grilled items, sauces, main courses and desserts as required.
- Maintain consistency in taste, quality, portion size and presentation.
- Ensure proper mise-en-place before service.
- Monitor food stock, maintain inventory and minimize food wastage.
- Follow FIFO methods and proper food storage procedures.
- Maintain cleanliness, hygiene and food safety standards.
- Coordinate with the Sous Chef and Executive Chef for daily kitchen operations.




- Train and guide Commis Chefs and kitchen assistants.
- Ensure timely preparation and smooth food service during busy operations.
- Maintain kitchen equipment and report maintenance requirements.
- Follow menu specifications and standard operating procedures.

Required Skills & Qualifications
- Minimum 2–5 years of experience in a professional kitchen.
- Strong knowledge of Continental, Mediterranean, European and Mexican cuisines.
- Good knowledge of international cooking techniques and food presentation.
- Expertise in sauces, pasta, salads, grills, soups and main courses.
- Ability to manage kitchen operations independently.
- Knowledge of food safety, hygiene and HACCP standards.
- Good teamwork, communication and leadership skills.
- Ability to work under pressure in a quick-paced kitchen setting.

Key Competencies
- Culinary creativity and innovation.
- Time management and multitasking.
- Food quality and consistency.
- Team coordination and leadership.
- Cost control and waste management.
- Attention to detail.

Pay: ₹35,000.00 - ₹40,000.00 per month

Work Location: In person

📌 Chef de Partie (Bengaluru)
🏢 Kofteci Foodkrafts pvt.,ltd
📍 Bengaluru