Cdp (Indian , Chinese)

A **CDP (Chef de Partie)** job description in India generally involves overseeing a specific section of the kitchen, ensuring food quality, managing kitchen staff, and ensuring proper hygiene standards. Here's a typical job description for a **Chef de Partie** in an Indian context:
**Job Title**: Chef de Partie (CDP)**Location**: [Restaurant/Hotel Name], India**Reports To**: Sous Chef / Head Chef**Job Summary**:
The Chef de Partie (CDP) is responsible for managing a specific section of the kitchen, ensuring food preparation, cooking, and presentation meet the required standards. They must also supervise junior kitchen staff and ensure compliance with health and safety regulations.

**Key Responsibilities**:

- **Food Preparation and Cooking**:

- Prepare, cook, and present dishes within your designated section (e.g., curry station, tandoor, grill, etc.).
- Ensure all food is prepared in accordance with recipes and presentation standards.
- Maintain consistent quality and taste across all dishes.
- Ensure proper portion control and minimize food wastage.
- **Kitchen Management**:

- Oversee and guide junior chefs and kitchen staff in your section.
- Ensure that the kitchen equipment is maintained and operated safely.
- Help with stock inventory and ordering of ingredients for your section.
- Check the quality of raw materials, ensuring fresh produce is used for cooking.
- **Hygiene and Safety**:

- Follow food safety and hygiene guidelines.
- Ensure cleanliness in the kitchen and proper sanitation procedures are followed.
- Assist with maintaining hygiene levels across the kitchen as per health regulations.
- **Training and Development**:

- Train and develop junior staff in your section.
- Assist the Sous Chef or Head Chef in improving kitchen processes and techniques.
- **Collaboration**:

- Work with other kitchen staff to ensure smooth service during peak times.
- Communicate effectively with front-of-house staff to ensure orders are accurate and timely.
- **Quality Control**:

- Taste dishes before sending them out to ensure the quality meets the restaurant's standards.
- Ensure dishes are presented well and aesthetically pleasing.
- **Administrative Duties**:

- Assist in maintaining records of supplies and wastage.
- Participate in menu planning and contributing new ideas to the menu.

**Requirements**:

- **Education**:

- Degree or diploma in Culinary Arts or related field (preferred but not mandatory).
- **Experience**:

- At least 2-3 years of experience as a Chef de Partie, Demi Chef, or a similar position.
- Experience working in a busy kitchen, especially in Indian cuisine.
- **Skills**:

- Knowledge of Indian and international culinary techniques.
- Strong knife skills and kitchen equipment knowledge.
- Ability to manage and lead a team.
- Attention to detail and high standards of hygiene and food safety.
- **Personal Attributes**:

- Ability to work under pressure and in a fast-paced environment.
- Strong leadership and communication skills.
- Passionate about food and culinary creativity.

**Working Hours**:

- Flexible hours based on the restaurant/hotel's operating schedule (includes weekends and holidays).

**Salary**:

- Competitive salary based on experience and qualifications (may include additional benefits like meals, accommodation, and tips depending on the establishment).

This role typically exists in hotels, restaurants, catering services, and resorts. It can vary depending on the specific type of establishment (e.g., a fine-dining restaurant, a hotel buffet, or a specialized Indian cuisine restaurant). The Chef de Partie may specialize in specific areas such as **tandoor**, **gravy stations**, or **Indian street food** preparation.

**Job Types**: Full-time, Permanent

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

**Benefits**:

- Health insurance
- Provident Fund

Schedule:

- Day shift
- Morning shift

Supplemental Pay:

- Performance bonus
- Yearly bonus

Work Location: In person