Chef de Partie – Chinese Cuisine

Chef de Partie – Chinese Cuisine (CDP)

Position Summary

The CDP – Chinese is responsible for managing a designated Chinese-cuisine section in the hotel kitchen. This includes preparing, cooking and presenting Chinese dishes (such as Cantonese, Szechuan, Dim Sum, wok-stir fry, etc.) to the hotel's standards, ensuring food quality, consistency, hygiene and cost-control.

Key Responsibilities

• Prepare, cook and present Chinese cuisine dishes in accordance with the hotel's menu standards, portions, recipes and presentation requirements.
• Supervise, coach and train junior kitchen staff (Commis, Demi-CDP) in the Chinese section. Marriott Careers+1
• Ensure the food production in the Chinese section meets high quality, taste, consistency, presentation and hygiene standards. travelclick-
• Manage the station's mise-en-place, daily production needs, ingredient allocation, portion control, waste control and stock rotation (FIFO) for the Chinese section. SimplyHired+1
• Maintain the section's cleanliness, food safety, sanitation, equipment maintenance and compliance with HACCP/brand standards.
• Collaborate with the Sous/Executive Chef and F&B service staff: Inform service staff of daily specials or out-of-stock items; coordinate service tempo and kitchen flow. Marriott Careers+1
• Assist in menu development, recipe standardization, trial dishes and suggestions for Chinese cuisine offerings. (Optional depending on hotel level) SimplyHired
• Monitor and report kitchen equipment issues, maintenance needs, accidents or unsafe work conditions. Marriott Careers
• Take part in staff briefings, shift handovers, and ensure the section is ready for service and post-service cleanup. Rosetta Hospitality

Required Qualifications & Skills

• Educational background: Diploma or degree in Hotel Management / Culinary Arts (preferred) or equivalent experience.
• Proven experience (commonly 2-4 years or more) in Chinese cuisine kitchen environment – as CDP or Demi CDP, with strong wok handling, sauce preparation, seasoning, Chinese cooking techniques. SimplyHired+1
• Ability to work under pressure, multitask, maintain high speed and quality during service hours.
• Good leadership and communication skills, ability to supervise and motivate junior staff.
• Strong knowledge of food safety, hygiene, storage, sanitation, equipment use and station maintenance. travelclick-
• Attention to detail in food presentation, consistency of taste and appearance.
• Basic English (or required language as per hotel) for communication with team and F&B service.
• Flexibility to work rotating shifts, peak periods, weekends/holidays as required.

Desirable Attributes

• Experience in a 4- or 5-star hotel or high-volume Chinese cuisine outlet.
• Familiarity with various Chinese regional cuisines (e.g., Cantonese, Szechuan, Hunan, Dim Sum).
• Creativity in menu development, able to suggest new dishes or variations.
• Cost-awareness (food cost control, waste minimisation).
• Professional attitude, discipline, strong work ethic.

Working Conditions

• On-site in hotel kitchen, standing for long periods, exposure to heat, humidity, rush periods.
• Rotating shifts including early mornings, evenings, weekends and public holidays.
• Interaction with kitchen team and F&B service staff, chefs, service supervisors.

Performance Metrics

• Guest satisfaction feedback for Chinese outlet or food station.
• Consistency of food quality, presentation and taste in Chinese cuisine.
• Food cost / wastage for Chinese section within acceptable limits.
• Hygiene/audit score compliance for kitchen section.
• Staff turnover, training progress of junior chefs.

Job Types: Full-time, Permanent

Pay: ₹22, ₹30,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Work Location: In person