CDP Chef

A Chef de Partie (CDP), also known as a station chef, is a key professional in charge of running a specific section or department—such as the grill, pastry, sauté, or pantry—in a commercial kitchen.

Core Responsibilities

• Station Management: Run an assigned kitchen section independently and make sure service runs smoothly.
• Food Preparation: Cook and plate dishes according to exact recipes, portion sizes, and presentation rules.
• Mise en Place: Complete all food prep and organize ingredients before service begins.
• Staff Supervision: Train, guide, and manage junior cooks and commis chefs working in the station.
• Quality and Safety: Check ingredient freshness, follow proper food storage (FIFO), and keep the FSSAI or HACCP hygiene standards.
• Inventory Control: Track stock levels, reduce food waste, and report supply needs to the Sous Chef.

Pay

From ₹40,000.00 per month

Benefits

• Flexible schedule

Work Location

In person