CHEF DE Partie (CDP)

Wonderla Holidays; Telangana; On-site; INR 200,000 - 300,000; Full time

Job summary

Wonderla Holidays in Telangana, India, seeks an Assistant Chef to support the Sous Chef in daily kitchen operations, ensuring timely food production and SRC adherence. You will maintain SRCs, monitor portion sizes, and uphold taste/quality across batches.

The role requires planning for bulk cooking, strict hygiene, and basic Excel for records and costing, with a Hotel Management qualification mandatory.

Qualifications

• Hotel management qualification is required.
• Basic Excel knowledge for records and costing.

Responsibilities

• Assist the Sous Chef in day-to-day kitchen operations, ensuring smooth production and timely availability of food as per business requirements.
• Prepare food as per Standard Recipe Cards (SRC) and ensure the correct ingredients, quantities, methods and portion sizes are followed.
• Prepare and maintain SRCs for assigned menu items and support the Sous Chef in updating recipes whenever required.
• Ensure all chefs and kitchen staff strictly follow the approved SRCs, portion standards and cooking methods to maintain consistency.
• Ensure consistent taste, quality, presentation and portion size of food at all times across all production batches.
• Monitor production quantities, raw material usage and wastage to ensure the budgeted food cost is achieved and maintained.
• Maintain required FSSAI food safety, hygiene, storage, temperature control and food-handling standards in the assigned kitchen area.
• Have basic Excel knowledge to maintain production records, recipe costing, consumption data and other kitchen-related reports.
• Plan and execute bulk cooking and large-volume food production as per business requirements; experience in bulk cooking will be an advantage.
• Coordinate with the Sous Chef, Stores and F&B Service team to ensure proper production planning, availability of food, minimum wastage and smooth kitchen operations.

Skills

Excel basics

Education

Hotel Management

Job description

Job description

Role & responsibilities

• Assist the Sous Chef in the day-to-day kitchen operations, ensuring smooth production and timely availability of food as per business requirements.
• Prepare food as per Standard Recipe Cards (SRC) and ensure the correct ingredients, quantities, methods and portion sizes are followed.
• Prepare and maintain SRCs for assigned menu items and support the Sous Chef in updating recipes whenever required.
• Ensure all chefs and kitchen staff strictly follow the approved SRCs, portion standards and cooking methods to maintain consistency.
• Ensure consistent taste, quality, presentation and portion size of food at all times across all production batches.
• Monitor production quantities, raw material usage and wastage to ensure the budgeted food cost is achieved and maintained.
• Maintain required FSSAI food safety, hygiene, storage, temperature control and food-handling standards in the assigned kitchen area.
• Have basic Excel knowledge to maintain production records, recipe costing, consumption data and other kitchen-related reports.
• Plan and execute bulk cooking and large-volume food production as per business requirements; experience in bulk cooking will be an advantage.
• Coordinate with the Sous Chef, Stores and F&B Service team to ensure proper production planning, availability of food, minimum wastage and smooth kitchen operations.

Eligibility Criteria:-

• Qualification in Hotel Management only
• 5 - 6Years of Minimum Experience