Job Title: Demi Chef de Partie (DCDP) / Kitchen Supervisor F&B; Company: Avadale Base

Location:
Bengaluru, Karnataka (Travel to other property locations required)

Job Type
Full-time

About the Role
We are looking for a hands-on, energetic Demi Chef de Partie (DCDP) / Kitchen Supervisor to manage daily kitchen operations and support our multi-location F&B; teams. This is an ideal growth role for an experienced Commis I or DCDP from a casual dining restaurant, cloud kitchen, or boutique resort looking to step into a leadership position. You will be based in Bengaluru (with your own accommodation) and travel to outstation Avadale properties to train kitchen staff and maintain consistent food quality.

Key Responsibilities

- Daily Cooking & Prep: Lead daily food preparation and cooking across Indian and Chinese cuisines, ensuring consistent taste, portioning, and presentation.
- Staff Supervision & Training: Assist in recruiting kitchen helpers/cooks and conduct hands-on training at Bengaluru and outstation properties using Avadale’s standard recipes.
- Food Ordering & Inventory: Manage daily raw material indents, check stock levels, and track CCG (Crockery, Cutlery, and Glassware)



requirements to prevent shortages or over-ordering.
- Food Cost & Wastage Control: Follow standardized recipe yield sheets, monitor portion sizes, and keep daily kitchen wastage within target limits.
- Hygiene & Safety: Maintain strict kitchen cleanliness, proper cold/dry storage labeling, and FSSAI hygiene compliance across all shifts.
- Outstation Support: Travel to other Avadale locations as needed to help set up kitchen routines, train local staff, and support smooth service. Candidate Requirements
- Location & Accommodation: Must be currently living in Bengaluru with own accommodation (company accommodation is not provided).
- Travel Readiness: Must be willing and able to travel to outstation Avadale properties for training and operational support.
- Culinary

Skills:
Robust practical cooking skills in Indian and Chinese cuisines.
-

Experience:
2–5 years of kitchen experience (Commis I, DCDP, or Kitchen Supervisor) in a mid-scale hotel, resort, busy restaurant, or cloud kitchen.
- Operational Mindset: Basic familiarity with daily stock indents, portion control, and kitchen hygiene checklists.

📌 Demi Chef de Partie (Bengaluru)
🏢 Avalon SNH
📍 Bengaluru