CDP Chef

A chef de partie (also known as a station chef or line cook) manages a specific section of a professional kitchen, such as the grill, pastry, or sauté station, to ensure high standards of food quality and preparation.

Core Responsibilities

Station Management

Run a designated kitchen section (meat, fish, vegetables, or sauces) independently during service.

Food Preparation

Prep, cook, and plate dishes according to recipes and the head chef's standards.

Staff Supervision

Guide and train junior kitchen workers, like commis chefs, within the assigned station.

Inventory Control

Monitor stock levels, track waste, and request fresh ingredients or supplies.

Hygiene and Safety

Follow local food safety regulations, keep the workspace clean, and inspect fridge temperatures to prevent food spoilage.

Key Requirements

Culinary Training

High school diploma and a certificate or degree from a culinary school.

Experience

Past work history in a commercial kitchen environment.

Skills

Strong multitasking abilities, attention to detail, and good teamwork.

Flexibility

Willingness to work long hours, shifts, weekends, and holidays.

Pay

From ₹40,000.00 per month

Work Location

In person