Chef de Partie

4 days ago

Indore Madhya Pradesh, India The Grand Omkara Hotel and Resorts Full time

**Job Title**: Chef de Partie (CDP)

**Department**: Food & Beverage / Kitchen
**Reports To**: Sous Chef / Executive Chef
**Supervises**: Commis Chefs, Kitchen Helpers (within section)

**Job Summary**:
A Chef de Partie is responsible for running a specific section of the kitchen such as Indian, Continental, Chinese, Tandoor, Bakery, or Garde Manger (cold kitchen). They ensure high-quality food preparation, presentation, and hygiene standards, while managing junior staff within their section.

**Key Responsibilities (Applicable Across All Kitchen Departments)**:

- Prepare and cook dishes within your assigned kitchen section as per hotel standards and recipes.
- Ensure mise-en-place is complete and the station is ready before service begins.
- Supervise and coordinate activities of Commis Chefs and kitchen assistants in your section.
- Monitor portion sizes, food presentation, and consistency of taste.
- Maintain cleanliness and hygiene in your section, ensuring compliance with food safety regulations.
- Communicate with Sous Chef/Executive Chef regarding daily specials, stock levels, and equipment issues.
- Assist in receiving and storing deliveries, checking for quality and freshness.
- Contribute to menu development by suggesting new dishes and improving current offerings.
- Train and mentor junior staff to enhance their culinary skills and kitchen discipline.
- Ensure proper handling, labeling, and storage of food items to minimize wastage and spoilage.

**Specializations (Depending on Department)**:

- **CDP - Indian Section**: Expertise in Indian curries, tandoori dishes, breads, and regional specialties.
- **CDP - Continental Section**: Skilled in pastas, grills, roasts, sauces, and plated presentation.
- **CDP - Chinese Section**: Proficient in wok cooking, stir-fry techniques, sauces, and dim sums.
- **CDP - Tandoor**: Operate tandoor ovens; prepare kebabs, tandoori breads, and marinated dishes.
- **CDP - Bakery & Pastry**: Bake bread, cakes, pastries; prepare desserts and manage baking timelines.
- **CDP - Garde Manger**: Prepare salads, cold starters, sandwiches, dressings, and cold platters.

**Required Skills & Qualifications**:

- Diploma or certification in Culinary Arts / Hotel Management.
- 2-4 years of kitchen experience, with proven expertise in a specific cuisine/section.
- Good knowledge of food safety and hygiene standards (HACCP).
- Creativity, attention to detail, and a strong sense of taste and presentation.
- Ability to work independently and as part of a team in high-pressure environments.
- Strong communication, time management, and multitasking skills.

Pay: ₹25,000.00 - ₹28,000.00 per month

**Benefits**:

- Food provided

**Language**:

- English (preferred)

Work Location: In person

Application Deadline: 20/05/2025

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