Chef De Partie

Team Hotels And Resorts; Dadri; On-site; INR 350,000 - 520,000; Full time

Job summary

Team Hotels And Resorts is seeking a Chef de Partie (CDP) to manage an assigned kitchen section, ensuring consistent taste, quality, and timely preparation in coordination with the Sous Chef and Head Chef.

You will supervise Commis Chefs, maintain hygiene, control wastage, follow SOPs, and assist with menu development and training, contributing to smooth service during peak hours.

Responsibilities

• Manage the assigned kitchen section and ensure smooth day-to-day operations.
• Prepare and cook dishes according to recipes, portions, and presentation guidelines.
• Supervise junior kitchen staff and ensure hygiene and cleanliness.
• Maintain HACCP standards and proper food safety practices.
• Monitor food quality and ensure timely dispatch of dishes.
• Coordinate with Head Chef and Sous Chef for service during peak hours.
• Assist in menu development and trials.
• Train junior staff on cooking techniques and kitchen procedures.
• Monitor stock levels and communicate requirements to the kitchen team.

Job description

The Chef de Partie (CDP) is responsible for managing an assigned kitchen section and ensuring consistent food quality, taste, presentation, and timely preparation. The role involves supervising junior kitchen staff, maintaining hygiene standards, controlling wastage, and ensuring smooth kitchen operations in coordination with the Sous Chef and Head Chef.

Key Responsibilities

• Manage the assigned kitchen section and ensure smooth day-to-day operations.
• Prepare and cook dishes according to standard recipes, portion sizes, and presentation guidelines.
• Ensure consistency in taste, quality, freshness, and food presentation.
• Complete daily mise en place and ensure all ingredients are prepared before service.
• Supervise and guide Commis Chefs and other junior kitchen team members.
• Coordinate with the Head Chef, Sous Chef, and other kitchen sections to ensure timely food preparation.
• Monitor food quality and ensure dishes meet established standards before dispatch.
• Maintain proper food storage, labelling, temperature control, and FIFO practices.
• Ensure compliance with food safety, hygiene, sanitation, and HACCP standards.
• Monitor ingredient availability and communicate stock requirements to the concerned team.
• Minimise food wastage through proper portion control, storage, and inventory management.
• Ensure kitchen equipment, workstations, and storage areas remain clean and organised.
• Follow standard operating procedures and maintain discipline within the assigned section.
• Assist with menu preparation, new dish trials, and improvements in existing recipes when required.
• Coordinate with the Purchase and Store team regarding ingredient quality and availability.
• Ensure proper handling of raw and cooked food to prevent cross-contamination.
• Monitor preparation timelines and support efficient service during peak operating hours.
• Report equipment issues, stock shortages, and operational concerns to the senior chef.
• Assist in training junior staff on cooking techniques, recipes, hygiene, and kitchen procedures.
• Support kitchen opening and closing duties, including cleaning, stock checks, and workstation preparation.