Chef De Partie

7 days ago

Delhi, Delhi, India Talent Sutra Full time ₹ 2,50,000 - ₹ 12,00,000 per year

TOTAL EXPERIENCE 8 TO 10 YEARS in INDIAN KITCHEN - QSR INDUSTRY

Budget: 35-40k per month

JOB ROLE The Senior CDP is responsible for overseeing kitchen operations, ensuring adherence to recipes, maintaining quality control, optimizing production efficiency, and ensuring hygiene and safety standards. This role requires strong leadership in managing kitchen staff, controlling inventory, and streamlining processes for smooth kitchen operations.

KEY RESPONSIBILITY Production & Quality Control


• Ensure all gravies, marination's, and fillings are prepared as per the approved batch recipes and SOPs.


• Maintain consistency in taste, texture, and presentation across all batches.


• Conduct regular checks on batch yields to ensure accurate portioning and minimize wastage.


• Ensure mise en place is completed before starting bulk cooking processes.


• Monitor the batch production process to maintain efficiency and avoid overproduction.

Inventory & Raw Material Management


• Ensure all raw materials are received in the right quantity and quality, reporting discrepancies immediately.


• Adhere to FIFO (First In, First Out) inventory practices.


• Monitor ingredient usage to avoid stock shortages or excess inventory buildup.


• Coordinate with the procurement team for stock replenishment based on production requirements.


• Conduct daily and monthly inventory checks to track usage and reduce pilferage.

Hygiene & Food Safety Compliance


• Maintain high hygiene standards in food preparation, storage, and kitchen areas.


• Ensure proper cleaning and sanitization of equipment, utensils, and workstations.


• Implement and monitor food safety measures, including pest control and deep cleaning schedules.


• Ensure all kitchen staff follow grooming and hygiene standards.

4. Equipment & Maintenance Oversight


• Ensure all kitchen equipment (ovens, tandoors, blenders, freezers) is in proper working condition.


• Report equipment breakdowns and coordinate with the maintenance team for timely servicing.


• Implement preventive maintenance schedules for key equipment.

5. Team Leadership & Training


• Supervise kitchen staff, assign tasks, and ensure smooth workflow.


• Conduct on-the-job training for kitchen staff to enhance skills and efficiency.


• Monitor staff performance and provide feedback for improvement.


• Enforce discipline and adherence to kitchen operational protocols.

6. Dispatch & Coordination


• Ensure proper portioning, packing, and dispatch of products to outlets as per the requirement.


• Work closely with the dispatch team to ensure timely delivery of food items.


• Cross-check the final packed products to maintain portioning accuracy and quality standards.

EDUCATIONAL & SKILL REQUIREMENT
•

Culinary degree


• Over all experience of 8 to 10 years with 3 to 4 years of experience in Indian bulk cooking within Hospitality / QSR industry


• Possess strong knowledge of Indian cuisine, cooking methods & techniques


• Must be well versed with Food Safety Standards, Kitchen Operation, Inventory Management, Cost & Quality control.


• Should be an excellent Team player with good coordination and helping attitude.

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