Chef De Partie

Job Title: Chef de Partie (CDP)

Department: Culinary / Food Production

Experience Required: 4–6 Years

Employment Type: Full-Time

Location: Hyderabad

Reporting To: Sous Chef / Executive Chef

POSITION SUMMARY

We are seeking an experienced and dedicated Chef de Partie (CDP) with 4–6 years of relevant culinary experience to join our kitchen team. The successful candidate will be responsible for managing the day-to-day operations of an assigned kitchen section while maintaining high standards of food quality, consistency, hygiene, and efficiency. The candidate should have strong culinary skills, sound knowledge of kitchen operations, and the ability to lead and support junior kitchen team members in a fast-paced environment.

KEY RESPONSIBILITIES

• Take full responsibility for the efficient operation of the assigned kitchen section.

• Prepare, cook, and present food according to established recipes, standards, and specifications.

• Ensure consistency in taste, quality, presentation, and portion control.

• Plan and maintain daily mise en place based on business and service requirements. • Monitor the quality and freshness of ingredients before and during food preparation. • Ensure proper food storage, labelling, temperature control, and stock rotation.

• Maintain high standards of food safety, personal hygiene, and kitchen cleanliness.

• Monitor inventory levels and communicate replenishment requirements to the appropriate team.

• Minimize food wastage through effective planning, portion control, and proper ingredient utilization.

• Supervise and guide Commis Chefs and other junior kitchen team members.

• Ensure that all kitchen equipment and workstations are maintained properly.

• Coordinate effectively with other kitchen sections to ensure smooth and timely service.

• Follow all company SOPs, food safety regulations, and operational guidelines.

• Assist the Sous Chef and Executive Chef with menu preparation, new dish trials, and other kitchen requirements.

• Maintain a disciplined, professional, and positive working environment within the kitchen.

CANDIDATE REQUIREMENTS

• Minimum 4–6 years of relevant experience in a professional kitchen environment.

• Previous experience as a Chef de Partie or in a similar supervisory culinary role is preferred.

• Strong knowledge of food preparation, cooking techniques, and kitchen procedures. • Good understanding of food safety, hygiene, and sanitation standards.

• Ability to manage an assigned section independently during busy service periods.

• Strong organisational and time-management skills.

• Ability to supervise, train, and motivate junior kitchen staff.

• Good communication and teamwork skills.

• Ability to work effectively under pressure in a fast-paced environment.

• Culinary qualification or relevant hospitality certification will be an advantage.

KEY COMPETENCIES

• Culinary & Cooking Skills

• Section Management

• Food Quality & Consistency

• Food Safety & Hygiene

• Mise en Place Management

• Inventory & Stock Control

• Cost & Waste Management

• Team Supervision

• Time Management

• Communication & Coordination

• It is a Full Time Cook / Chef job for candidates with 4 - 6 years of experience.