– Indian Chef de Partie (CDP)

Company: Goldstone Hospitality Private Limited

Restaurant: SOMARA

Department: Food Production / Kitchen

Designation: Chef de Partie (Indian Section)

Reporting To: Sous Chef / Head Chef

Location: Lucknow, Uttar Pradesh

Employment Type: Full time

1. Job Purpose

The Indian CDP will be responsible for independently managing the Indian kitchen section, preparing high-quality Indian dishes and maintaining consistency in taste, presentation and food quality. The candidate must have strong expertise in North Indian cuisine, Indian gravies, curries, kebabs, breads, tandoor preparations and traditional cooking techniques while maintaining modern restaurant standards.
1. Key ResponsibilitiesA. Indian Food Preparation

- Prepare a variety of Indian dishes according to approved recipes and standards.
- Have expertise in North Indian and Awadhi cuisine.
- Prepare curries, gravies, dals, biryanis, rice preparations and Indian appetisers.
- Have knowledge of kebabs, tandoori dishes and Indian breads.
- Prepare sauces, marinades, spice mixes and base gravies.
- Maintain consistency in taste, flavour, portion size and presentation.
- Ensure timely food preparation during peak service hours.

B. Kitchen Section Management
- Independently manage the complete Indian kitchen section.
- Ensure proper mise en place before every service.
- Supervise daily food preparation and production requirements.
- Coordinate with other kitchen sections for smooth operations.
- Maintain proper workflow, cleanliness and discipline.
- Assist the Sous Chef and Head Chef in daily kitchen operations.

C. Menu Development
- Assist in developing and improving SOMARA's Indian menu.




- Suggest innovative Indian dishes and modern food presentations.
- Participate in menu trials, tastings and food presentation sessions.
- Standardise recipes, portion sizes and preparation procedures.
- Contribute ideas for signature Indian and Awadhi dishes.

D. Inventory & Cost Control
- Monitor daily consumption of vegetables, spices, dairy products and other ingredients.
- Maintain stock of kitchen ingredients and essentials.
- Follow portion control and minimise food wastage.
- Ensure proper storage and FIFO practices.
- Inform the Sous Chef about stock shortages and procurement requirements.
- Maintain food cost and production standards.

E. Hygiene & Food Safety
- Maintain cleanliness of the Indian kitchen section.
- Ensure proper cleaning of cooking equipment and utensils.
- Follow food safety and sanitation standards.
- Maintain proper temperature control and food storage.
- Follow daily opening and closing checklists.

1. Pre-Opening Responsibilities

- Assist in setting up the complete Indian kitchen section.
- Identify kitchen equipment and ingredient requirements.
- Participate in menu development and food tasting.
- Prepare standard recipes and portion specifications.
- Establish mise en place and preparation procedures.
- Participate in kitchen trials and mock service sessions.




- Coordinate with the Head Chef and Sous Chef before launch.

1. Required Skills & Qualifications

- Minimum 3–5 years of experience in Indian cuisine.
- Previous experience as a CDP or Senior Commis Chef preferred.
- Strong knowledge of North Indian cuisine.
- Expertise in Indian gravies, curries, kebabs and tandoor preparations.
- Knowledge of Awadhi and Mughlai cuisine preferred.
- Understanding of spices, marinades and traditional cooking techniques.
- Knowledge of food costing, portion control and inventory management.
- Ability to independently manage an Indian kitchen section.
- Valuable teamwork, communication and time-management skills.

1. Key Performance Indicators (KPIs)

- Food quality and taste consistency.
- Food presentation and portion control.
- Kitchen service speed and efficiency.
- Food wastage and cost control.
- Inventory management.
- Hygiene and food safety compliance.
- Kitchen discipline and teamwork.
- Recipe standardisation and menu execution.

1. Expected Professional Standards

The Indian CDP is expected to independently manage the Indian kitchen section and maintain premium restaurant standards. The individual must demonstrate strong culinary skills, creativity, discipline and accountability while ensuring that every dish served at SOMARA meets the company's food quality and presentation expectations. Important: This is a section leadership position. The candidate must be capable of independently handling the Indian section during busy restaurant operations while coordinating with the Sous Chef and Head Chef.

Pay: ₹35,000.00 - ₹45,000.00 per month

Work Location: In person

📌 Indian CDP - Ultra Luxury Fine Dine (Lucknow)
🏢 Goldstone Hospitality
📍 Lucknow