Company: CGH Earth Experience Hotels

Location: Dasada, Little Rann of Kutch, Gujarat

Designation: Chef de Partie

Department: F&B; Production

Reporting To: Executive Chef

Role Overview

We are seeking a skilled, passionate, and authentic Chef de Partie (CDP) specializing in Regional Gujarati Cuisine to join our culinary team at an upcoming luxury experiential resort near the Little Rann of Kutch. In this hands-on role, you will take ownership of the regional Gujarati, Kutchi, and Kathiawadi section—leading daily station operations, crafting authentic thalis, traditional farsan, and seasonal local specialties, and ensuring CGH Earth’s core Conscious Cuisine philosophy is reflected on every plate.

Key Responsibilities

1. Culinary Execution & Section Management

- Take full operational ownership of the Gujarati and regional culinary section, ensuring smooth prep, execution, and station clearance.
- Prepare, cook, and present authentic Gujarati, Kutchi, Kathiawadi, and local rustic recipes maintaining high standards of taste, presentation, and consistency.
- Master traditional culinary techniques such as slow clay-pot cooking, wood-fired preparations, and authentic spice-tempering (tadka).
- Oversee the daily production of regional items including thali components, hand-crafted farsan (savory snacks), traditional breads (rotla, bhakri, puri), and seasonal desserts.

2. Quality, Hygiene & Sourcing

- Maintain strict food hygiene, safety (FSSAI/HACCP guidelines), station cleanliness,



and proper temperature controls for raw ingredients and cooked items.
- Work closely with local organic growers, village dairies, and regional suppliers to source fresh, seasonal, and unadulterated ingredients.
- Minimize food wastage through precise portioning, accurate yield analysis, and efficient stock rotation (FIFO).

3. Team Leadership & Operations

- Direct, train, and mentor Commis chefs and kitchen trainees assigned to the regional section.
- Coordinate with the Executive Chef / Sous Chef to refine daily menus, seasonal thali rotations, and special dietary/wellness requests for guests.
- Ensure all prep lists, station handovers, and equipment maintenance checks are completed accurately per shift.

Qualifications & Profile

- Education: Diploma / Degree in Culinary Arts, Hotel Management, or formal culinary training .
- Experience: Minimum 4 years of skilled cooking experience in reputable hotel kitchens, luxury resorts, or renowned regional thali establishments, with at least 2 years in a CDP or Senior Commis capacity.
- Core Expertise: Deep, hands-on knowledge of regional Gujarati, Kutchi, and Kathiawadi spice profiles, seasonal ingredients, traditional snacks (farsan), and thali presentation.
- Attributes: High attention to detail, passion for sustainable farm-to-table cooking, and strong team-player mindset suitable for a boutique luxury eco-resort setting.

Pay: ₹30,000.00 - ₹40,000.00 per month

Benefits

- Food provided
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

📌 Chef de Partie – Regional Gujarati Cuisine (Surendranagar)
🏢 CGH EARTH Wellness
📍 Surendranagar