Chef De Partie

Gourmet Investments; Mumbai City; On-site; INR 600,000 - 1,000,000; Full time

Job summary

Gourmet Investments in Mumbai invites a skilled Chef de Partie to lead a kitchen section, ensuring consistent quality and timely preparation. The CDP will supervise junior staff, coordinate daily production, and uphold hygiene and safety standards in a fast-paced environment.

The role involves managing inventory, controlling costs, and maintaining high standards of taste and presentation while collaborating with senior chefs during service.

Qualifications

• Diploma or certificate in Culinary Arts or Hotel Management required or preferred.
• 16 years of relevant kitchen experience stated in the description.
• Key skills: culinary techniques, kitchen management, food safety, team supervision, portion control, inventory management.

Responsibilities

• Manage daily operations of the assigned kitchen section and ensure timely food preparation.
• Prepare and cook dishes according to standardized recipes and quality standards.
• Ensure consistency in taste, presentation, portion size, and food quality.
• Coordinate with the Sous Chef and other kitchen sections during service.
• Supervise and guide Demi Chef de Partie and Commis Chefs.
• Assign daily tasks and ensure efficient workflow within the section.
• Train junior staff on cooking techniques, recipes, and kitchen procedures.
• Maintain high standards of kitchen cleanliness, personal hygiene, and food safety.
• Ensure proper food storage, labeling, and temperature control.
• Follow FIFO/FEFO procedures and prevent cross-contamination.
• Monitor ingredient stock levels and coordinate with the storekeeper for replenishment.
• Ensure proper portion control and minimize food wastage.
• Check the quality and freshness of ingredients before use.
• Assist with stocktaking and food cost control.
• Ensure all dishes meet established quality and presentation standards.
• Maintain cleanliness and proper functioning of kitchen equipment and workstations.
• Report equipment issues, ingredient shortages, and operational concerns to senior chefs.

Skills

Culinary techniques

Kitchen management

Food safety

Team supervision

Portion control

Inventory management

Education

Diploma or certificate in Culinary Arts or Hotel Management

Job description

Job Description Chef de Partie (CDP)

The Chef de Partie (CDP) is responsible for managing an assigned kitchen section, ensuring consistent food quality, timely preparation, and compliance with food safety and hygiene standards. The role involves supervising kitchen staff, coordinating daily food production, controlling inventory and wastage, and maintaining high standards of taste, presentation, and operational efficiency.

Roles & Responsibilities

1. Kitchen Operations & Food Production

• Manage daily operations of the assigned kitchen section and ensure timely food preparation.
• Prepare and cook dishes according to standardized recipes and quality standards.
• Ensure consistency in taste, presentation, portion size, and food quality.
• Coordinate with the Sous Chef and other kitchen sections during service.

2. Team Management & Supervision

• Supervise and guide Demi Chef de Partie and Commis Chefs.
• Assign daily tasks and ensure efficient workflow within the section.
• Train junior staff on cooking techniques, recipes, and kitchen procedures.

3. Food Safety & Hygiene

• Maintain high standards of kitchen cleanliness, personal hygiene, and food safety.
• Ensure proper food storage, labeling, and temperature control.
• Follow FIFO/FEFO procedures and prevent cross-contamination.

4. Inventory & Cost Control

• Monitor ingredient stock levels and coordinate with the storekeeper for replenishment.
• Ensure proper portion control and minimize food wastage.
• Check the quality and freshness of ingredients before use.
• Assist with stocktaking and food cost control.

5. Quality Control & Equipment Maintenance

• Ensure all dishes meet established quality and presentation standards.
• Maintain cleanliness and proper functioning of kitchen equipment and workstations.
• Report equipment issues, ingredient shortages, and operational concerns to senior chefs.
• Follow standard operating procedures and support smooth kitchen operations.

Preferred candidate profile

• Education: Diploma or certificate in Culinary Arts or Hotel Management preferred.
• Experience: 16 years of relevant kitchen experience.
• Skills: Culinary techniques, kitchen management, food safety, team supervision, portion control, and inventory management.