CDP Chef (Veg Maharashtrian cuisine)

Palate and Pour; Thane; On-site; INR 500,000 - 800,000; Full time

Job summary

Palate & Pour is seeking a CDP Chef (Veg Maharashtrian cuisine) in Kalyan to lead the production of high-quality vegetarian dishes on-site. You will plan mise en place, ensure consistent quality, and support menu development while maintaining hygiene and safety standards.

The role involves coordinating with the Head Chef, training junior staff, and assisting with inventory and procurement to uphold Palate & Pour’s standards of service.

Qualifications

• Strong experience in vegetarian Maharashtrian cuisine, traditional and contemporary dishes.
• Proficiency in mise en place, cooking techniques, plating, portion control, and presentation.
• Knowledge of food safety, hygiene, sanitation, storage, and waste management.
• Ability to work in a fast-paced, high-volume kitchen and train junior staff.

Responsibilities

• Plan and execute section-wise mise en place for all service periods.
• Monitor food quality, consistency, and timely service during peak hours.
• Contribute to menu development and standardization of recipes.
• Ensure portion control and strict hygiene, safety, and cleanliness in kitchen.
• Coordinate with Head Chef and team; train junior staff on techniques and recipes.
• Assist with inventory management, ordering, and proper ingredient storage.

Skills

Maharashtrian veg cuisine

Mise en place

Plating & presentation

Food safety & hygiene

Education

Culinary education preferred

Job description

Company Description

Palate & Pour is a hospitality and restaurant consultancy brand focused on creating memorable dining experiences through distinct flavors, immersive ambience, and attentive service. With over 17 years of experience and more than 28 completed projects across Pune, Mumbai, Goa, and Thailand, the team specializes in transforming culinary concepts into efficient, profitable operations. The company supports the full lifecycle of food and beverage ventures, offering expertise in concept development, architecture, licensing, staffing, and ongoing management. Palate & Pour uses data-driven insights for cost control, menu design, and revenue planning, enabling sustainable growth for its clients. Its mission is to build community-centered spaces and strong brands that bring people together through exceptional food and hospitality.

Role Description

The CDP Chef (Veg Maharashtrian cuisine) is a full-time, on-site role based in Kalyan, responsible for preparing and presenting high-quality vegetarian Maharashtrian dishes in line with Palate & Pour’s standards. The role includes planning and executing section-wise mise en place, monitoring food quality and consistency, and ensuring timely service during peak hours. The CDP Chef will support menu development, standardization of recipes, and portion control, while maintaining strict hygiene, safety, and cleanliness in the kitchen. This role also involves coordinating with the Head Chef and other team members, training junior staff on techniques and recipes, and assisting with inventory management, ordering, and proper storage of ingredients.

Qualifications

• Strong experience in vegetarian Maharashtrian cuisine, including traditional and contemporary dishes, with the ability to execute recipes consistently and creatively.
• Proficiency in core kitchen operations such as mise en place, cooking techniques, plating, portion control, and maintaining food quality and presentation standards.
• Knowledge of food safety, hygiene practices, and kitchen sanitation procedures, including proper storage, temperature control, and waste management.
• Ability to work effectively in a fast-paced, high-volume environment, demonstrating time management, attention to detail, and problem-solving skills during service.
• Collaborative mindset with strong communication skills to coordinate with chefs, stewards, and service staff, and to train and guide junior team members.
• Previous experience as a CDP or Demi Chef in a professional kitchen, preferably in regional Indian or Maharashtrian cuisine.
• Relevant culinary education or formal training from a hotel management or culinary institute is preferred but not mandatory.
• Willingness to work flexible shifts, including weekends and holidays, and commitment to maintaining Palate & Pour’s standards of quality and service.