Indian Cdp:resort

**Position Summary**:
The Indian Chef de Partie (CDP) is responsible for preparing and presenting high-quality Indian dishes, ensuring authentic flavors, consistency, and adherence to hygiene and safety standards. The CDP will supervise a section of the kitchen, guide junior staff, and ensure smooth operations during service at the resort’s restaurants or banqueting facilities.

**Key Responsibilities**:

- Prepare, cook, and present authentic Indian dishes (North Indian/South Indian/Regional specialties) according to resort standards.
- Supervise and guide Commis Chefs and kitchen helpers in the Indian section.
- Ensure mise-en-place is done efficiently and stations are well-prepared for service.
- Maintain portion control and minimize wastage of ingredients.
- Monitor food stock, inventory, and requisition supplies as needed.
- Maintain cleanliness and food safety in compliance with HACCP and resort policies.
- Ensure dishes are prepared on time and meet quality expectations.
- Collaborate with Sous Chef and Executive Chef on menu planning and recipe development.
- Assist during special events, live counters, and buffet setups as required.
- Ensure equipment is maintained in good working condition and report malfunctions.

**Qualifications & Skills**:

- Diploma/Degree in Culinary Arts or Hotel Management.
- 3-5 years of experience in Indian kitchen, preferably in resorts, hotels, or fine-dining establishments.
- Strong knowledge of Indian regional cuisines and traditional cooking methods.
- Good communication and leadership skills.
- Ability to work under pressure and handle high-volume operations.
- Knowledge of kitchen hygiene and food safety standards (FSSAI/HACCP).
- Team player with a passion for food and innovation.

Pay: ₹25,000.00 - ₹35,000.00 per month

**Benefits**:

- Food provided

Schedule:

- Morning shift
- Rotational shift

Supplemental Pay:

- Performance bonus
- Yearly bonus

Work Location: In person