CDP / DCDP – Fast Food & Street Food

CDP / DCDP – Fast Food \& Street Food

Job Type

Full-time

Department

Kitchen / Food Production

Industry

QSR / Fast Food / Food Court / Restaurant

Location

Bangalore

Experience

3–7 years

Salary

₹25,000 – ₹30000 per month, depending on experience and skills

Job Summary

We are looking for an experienced CDP / DCDP – Fast Food \& Street Food to manage food production and kitchen operations in a high-volume QSR/food-court environment.

The ideal candidate should have strong hands-on experience in Indian fast food, street food, chaat, momos, fresh juices, snacks and quick-service products.

The candidate should be able to manage a kitchen team, maintain food quality and consistency, control wastage, follow recipes and portion standards, and ensure smooth production during peak hours.

Key Responsibilities1. Food Production

• Manage daily kitchen and food production operations.
• Prepare and supervise preparation of fast-food and street-food products.
• Ensure food is prepared according to standard recipes and portion sizes.
• Maintain consistent taste, presentation and quality.
• Handle high-volume orders during peak business hours.
• Ensure mise en place is completed before service.
• Coordinate preparation according to expected sales and business volume.

Product Experience

Candidates with hands-on experience in the following categories will be preferred

Chaat \& Indian Street Food

• Pani Puri
• Bhel Puri
• Sev Puri
• Dahi Puri
• Papdi Chaat
• Aloo Chaat
• Samosa Chaat
• Other Indian street-food products

Momos

• Steamed Momos
• Fried Momos
• Paneer Momos
• Chicken Momos
• Veg Momos
• Different momo fillings, sauces and chutneys

Fast Food

• Sandwiches
• Burgers
• Rolls
• Wraps
• Fries
• Garlic Bread
• Pasta
• Maggi
• Snacks and quick bites

Juices \& Beverages

• Fresh Fruit Juices
• Fresh Lime
• Milkshakes
• Mocktails
• Cold beverages
• Basic beverage preparation and presentation

Experience in street food, QSR or high-volume fast-food production will be highly preferred.

Kitchen Team Management

• Supervise Commis, kitchen helpers and other kitchen staff.
• Allocate daily kitchen duties.
• Ensure adequate manpower during peak hours.
• Train team members on recipes, preparation methods and hygiene.
• Monitor staff performance and discipline.
• Ensure smooth coordination between kitchen and service teams.
• Support the team during peak business hours whenever required.

Food Quality \& Consistency

• Maintain consistent taste and product quality.
• Follow standard recipes and preparation procedures.
• Maintain correct portion sizes.
• Check raw materials before production.
• Ensure proper storage of ingredients.
• Monitor cooking temperatures and cooking times.
• Check the quality of sauces, chutneys, fillings, gravies and other preparations.
• Ensure all products are fresh and suitable for sale.

Inventory \& Wastage Control

• Check daily raw-material requirements.
• Coordinate with the outlet manager/store team for stock requirements.
• Monitor consumption of vegetables, sauces, spices, dairy products and other ingredients.
• Minimize food wastage.
• Follow FIFO and proper food storage practices.
• Report shortages, excess consumption and damaged/expired products.
• Maintain proper control over food cost.

Hygiene \& Food Safety

• Maintain high standards of kitchen hygiene and cleanliness.
• Ensure staff follow food safety procedures.
• Ensure proper handwashing and personal hygiene.
• Maintain clean workstations and equipment.
• Ensure raw and cooked food are handled and stored properly.
• Follow FIFO and food storage standards.
• Ensure proper cleaning and sanitization of kitchen equipment.
• Prevent cross-contamination.
• Ensure food is prepared and stored at appropriate temperatures.

Kitchen Operations

• Plan daily preparation according to expected sales.
• Ensure all ingredients are ready before opening.
• Monitor production during service.
• Ensure orders are prepared within the required service time.
• Coordinate with the counter/service team.
• Handle customer/order-related food complaints professionally.
• Maintain kitchen discipline during peak hours.
• Ensure closing procedures are completed properly.

New Product \& Menu Support

• Support the management team in developing new fast-food products.
• Suggest improvements to existing recipes.
• Conduct product trials when required.
• Help standardize recipes and portion sizes.
• Train outlet teams on new products.
• Maintain consistency when new products are introduced across multiple outlets.

Required Skills

• Strong hands-on cooking skills.
• Good knowledge of Indian fast food and street food.
• Experience with chaat and momo preparation preferred.
• Experience with fresh juices and beverages preferred.
• Ability to work in a high-volume QSR environment.
• Strong team-management skills.
• Good knowledge of food hygiene and safety.
• Good understanding of food cost and wastage control.
• Ability to work quickly during peak hours.
• Good communication and coordination skills.
• Ability to follow standardized recipes and SOPs.

Qualification

• Hotel Management / Culinary qualification preferred.
• ITI/food production qualification or relevant culinary training is an advantage.
• Relevant hands-on experience may be considered in place of formal qualifications.

Experience Required

CDP

4–7 years of relevant experience.

DCDP

3–5 years of relevant experience.

Candidates with experience in

• QSR
• Fast Food Restaurants
• Street Food
• Chaat Restaurants
• Momo Outlets
• Food Courts
• Cafes
• Quick-Service Restaurants
• High-volume kitchens

will be preferred.

Personal Attributes

The candidate should be

• Hardworking
• Hands-on
• Responsible
• Disciplined
• Clean and hygienic
• Team-oriented
• Able to work under pressure
• Quick in decision-making
• Quality-conscious
• Willing to work flexible shifts

Key Performance Areas

The s