CDP/Sous Chef

Key Responsibilities

Section Management: Take full ownership of a designated station (e.g., Chocolate ,Pastry, Cookies, Rusk, Baklava, vegetables etc) during prep and live service.

Food Preparation & Cooking

Prepare, cook, and plate dishes according to standardized recipes and quality benchmarks.

Mise en Place

Ensure all ingredients, tools, and station components are prepped and ready before service begins.

Staff Supervision

Guide, train, and oversee junior staff, such as commis chefs and demi-chefs de partie, working in your section.

Inventory & Wastage Control

Monitor stock levels, track food waste, and help manage portion costs.

Hygiene & Safety

Enforce food safety standards (such as HACCP) and keep your station clean and compliant with health codes.

Team Collaboration

Report to the Sous Chef or Head Chef and assist with menu development or seasonal dish ideas.

Required Skills & Qualifications

Experience

Proven hands-on experience working in a professional, high-volume kitchen or fine-dining environment.

Technical Mastery

Strong command of classical cooking methods, knife skills, and commercial kitchen equipment.

Leadership & Organization

Ability to multitask, communicate clearly under pressure, and delegate tasks to junior kitchen staff.

Education/Certifications

High school diploma or culinary school degree/diploma, often paired with a food safety or hygiene certification.

Pay

₹35,000.00 - ₹50,000.00 per month

Benefits

Flexible schedule

Food provided

Work Location

In person