Chef De Partie (CDP)

Ira Hospitality; Hyderabad; On-site; INR 600,000 - 900,000; Full time

Job summary

Ira Hospitality in Hyderabad, Telangana seeks an experienced Kitchen Section Lead to oversee a specific cuisine area (Asian, Continental, North Indian, South Indian). You will ensure high standards of food quality, hygiene, and timely service while supporting overall kitchen operations.

The role requires a Diploma or certification in Culinary Arts or Hotel Management, and about 5 years of professional kitchen experience, with prior section leadership being a plus.

Qualifications

• Prepare and present dishes per recipes and quality benchmarks.
• Maintain consistency in taste, texture, and presentation.
• Manage mise-en-place for the assigned section.
• Supervise and mentor Commis Chefs and kitchen assistants.
• Train junior staff on recipes, techniques, and discipline.
• Promote teamwork and a positive work culture.

Responsibilities

• Oversee a specific kitchen section (Asian, Continental, North Indian, South Indian) to ensure quality and hygiene.
• Coordinate workflow for peak service hours.
• Maintain section organization, cleanliness, and FIFO storage.
• Assist in menu planning and special events.
• Assist with stock management and waste reduction.
• Report inventory shortages or equipment issues promptly.
• Ensure compliance with HACCP and FSSAI.
• Collaborate across sections for smooth operations.

Skills

Culinary leadership

HACCP/FSSAI compliance

Menu planning

Training & mentoring

Quality control

Waste reduction

Education

Diploma or certification in Culinary Arts or Hotel Management

Job description

Job Description

Department: Asian, Continental, North Indian, South Indian Overview: Oversee a specific kitchen section to ensure high standards of food quality, hygiene, and timely service while supporting overall kitchen operations.

Job Description

Department: Asian, Continental, North Indian, South Indian Overview: Oversee a specific kitchen section to ensure high standards of food quality, hygiene, and timely service while supporting overall kitchen operations.

Requirements

• Prepare and present dishes according to standardized recipes and quality benchmarks.
• Ensure consistency in taste, texture, and presentation.
• Manage mise-en-place for the assigned section.
• Take full responsibility for a specific section (Asian, Continental, etc.).
• Coordinate workflow for seamless service during peak hours.
• Maintain section organization and cleanliness.
• Ensure all output meets company standards for quality and presentation.
• Monitor portion control, freshness, and minimize wastage.
• Address guest feedback regarding food quality.
• Comply with food safety regulations (HACCP, FSSAI).
• Ensure proper food storage, labeling, and rotation (FIFO).
• Maintain a clean and safe work environment.
• Supervise and mentor Commis Chefs and kitchen assistants.
• Train junior staff on recipes, techniques, and discipline.
• Promote teamwork and a positive work culture.
• Assist with stock management, requisitions, and waste reduction.
• Report inventory shortages or equipment malfunctions promptly.
• Support cost control and efficient raw material usage.
• Collaborate across sections for smooth operations.
• Maintain clear communication with senior chefs.
• Assist in menu planning and special events.
• Diploma or certification in Culinary Arts or Hotel Management preferred.
• 5 years of professional kitchen experience.
• Prior experience managing a kitchen section is advantageous.