CDP

Chef De Partie — Pan Asian Cloud Kitchen

Location

HSR, Bangalore, Karnataka

Employment Type

Full-Time

Reports To

Head Chef / Sous Chef

Industry

Food & Beverage - Delivery-Only / Cloud Kitchen

Role Overview

We're looking for an enthusiastic, hands-on CDP to join our kitchen team and support day-to-day production. You will work under the Head Chef, prepping ingredients, running your station during service, and making sure every order leaves the kitchen consistent, hygienic, and delivery-ready. This is an entry-level culinary role with real room to learn Korean, Japanese, and Chinese cooking from the ground up and to grow with the kitchen as it scales.

Key Responsibilities

Mise en Place & Prep

Wash, cut, portion, and marinate ingredients to specification and get your station fully ready before service begins.

Station Execution: Cook and assemble dishes at your assigned station (wok, grill, cold, rice/noodles, or fry) strictly as per standardized recipes, portion sizes, and plating guidelines.

Sauces & Ferments: Assist in preparing house sauces, marinades, stocks, and fermented items (such as kimchi and gochujang-based bases) as per the Head Chef’s recipes.

Quality Consistency: Check taste, temperature, and presentation of every dish at your station and flag any issues to the Sous Chef before dispatch.

Packaging & Dispatch: Pack orders accurately and securely following packaging SOPs so food travels well and reaches the customer in the best possible condition.

Order Accuracy: Work off the order tickets/KOT to ensure every item, add-on, and customization is correct before handing over to the delivery partner.

Hygiene & Compliance: Follow FSSAI regulations, personal hygiene norms, and kitchen cleanliness protocols; keep your station, equipment, and storage areas clean and sanitized at all times.

Storage & FIFO

Label, date, and store ingredients and prepped items correctly, following FIFO and temperature guidelines.

Stock & Wastage: Help receive and check deliveries, keep track of station stock levels, report shortages early, and minimize wastage through careful handling and portion control.

Peak-Hour Readiness

Support the team during high-volume delivery windows on online platforms, keeping pace without compromising quality.

Team Support

Assist Head Chef as needed, and pitch in with kitchen tasks across stations during busy periods.

Learning & Development: Learn new dishes, techniques, and ingredients across Korean, Japanese, and Chinese cuisines, and take on feedback to improve your speed and skill.

Skills & Qualifications

Diploma/Certificate in Culinary Arts or equivalent hands-on kitchen experience (2–4 years minimum)

Prior experience in a Pan-Asian kitchen strongly preferred, with working exposure across at least two of the three cuisines — Japanese, Chinese, Korean

Familiarity with cuisine-specific techniques: wok cooking and stir-fry/tossing technique (Chinese); sushi/sashimi handling, tempura, teriyaki and dashi-based preparations (Japanese); grilling/BBQ style cooking, fermentation basics and banchan prep (Korean)

Working knowledge of core pantry staples across all three cuisines — soy sauce variants, oyster sauce, doubanjiang (Chinese); mirin, miso, dashi, nori, panko (Japanese); gochujang, gochugaru, doenjang, sesame oil, kimchi (Korean) — and ability to source/substitute where local availability is limited

Comfortable handling raw fish/seafood prep and hygiene protocols for Japanese-style items (if sushi/sashimi is on the menu)

Experience running an independent station (wok, grill, sushi/cold prep, or sauce section) with consistent plating and portion accuracy across multiple cuisine lines

Strong understanding of food safety, hygiene, and FSSAI-compliant kitchen practices, including protocols for raw/cured items

Ability to work efficiently under high-volume delivery-order pressure (online delivery peak-hour rushes) while switching between cuisine styles without cross-contamination or quality drop

Skilled in reading and executing standardized recipes/SOPs to maintain consistency across shifts, staff, and multiple cuisine menus

Basic inventory and stock management skills — tracking usage across diverse ingredient sets, flagging shortages, minimizing wastage

Ability to coordinate with kitchen team (Commis, Sous Chef/Head Chef and packaging staff to meet delivery-platform SLAs (prep time, packaging standards) for each cuisine line

Good communication skills in Hindi/English

Physical stamina for standing/active kitchen work across long shifts

Flexibility to work weekends, holidays, and peak meal-time shifts

What We Offer

Hands-on experience in Korean, Japanese, and Chinese cuisines under an experienced Head Chef.

Clear growth path towards Junior Sous Chef and beyond as the brand scales across Bangalore and beyond.

Competitive salary, commensurate with experience.

Food and Accommodation are provided by the company.

Pay

₹30,000.00 - ₹34,000.00 per month

Benefits

Food provided

Work Location

In person