Chef de Partie (CDP) - Indian Tandoor -Fine dining

Kofteci-Foodkrafts-Private-Limited; Chennai; Presencial; INR 300.000 - 600.000; Tempo integral

Resumo da vaga

Kofteci-Foodkrafts-Private-Limited in Chennai is seeking an experienced Chef de Partie to lead a designated kitchen station in our fine-dining setting. You will uphold high culinary standards, train junior staff, and ensure consistent preparation and plating.

The ideal CDP brings 3–6 years of professional kitchen experience, strong cooking techniques, and solid knowledge of food safety and inventory management. You will collaborate with the Sous Chef to deliver exceptional dining experiences.

Qualificações

• 3–6 years experience in professional kitchen, preferably fine dining.
• Strong culinary skills and ability to supervise junior staff.
• Knowledge of food safety, hygiene, and inventory management.

Responsabilidades

• Manage daily operations of the assigned kitchen section.
• Prepare and cook dishes according to standard recipes and quality standards.
• Ensure consistency in taste, presentation, and portion control.
• Supervise and guide Commis Chefs and kitchen assistants.
• Maintain food safety, hygiene, and sanitation standards.
• Monitor stock levels, ingredient quality, and food wastage.
• Follow proper food storage, labelling, and FIFO procedures.
• Coordinate with the Sous Chef and other kitchen sections for smooth operations.
• Maintain cleanliness of kitchen workstations and equipment.

Conhecimentos

Culinary skills

Staff supervision

Food safety

Teamwork

Time management

Communication

Fast-paced environment

Descrição da vaga

3-6

Full-Time

Kofteci is looking for an experienced Chef de Partie (CDP) to manage a designated kitchen section, maintain food quality, and ensure consistency in preparation and presentation. The candidate should have strong culinary skills and the ability to supervise junior kitchen staff in a fine-dining restaurant environment.

Key Responsibilities

• Manage daily operations of the assigned kitchen section.
• Prepare and cook dishes according to standard recipes and quality standards.
• Ensure consistency in taste, presentation, and portion control.
• Supervise and guide Commis Chefs and kitchen assistants.
• Maintain food safety, hygiene, and sanitation standards.
• Monitor stock levels, ingredient quality, and food wastage.
• Follow proper food storage, labelling, and FIFO procedures.
• Coordinate with the Sous Chef and other kitchen sections for smooth operations.
• Maintain cleanliness of kitchen workstations and equipment.

Required Skills

• 3–6 years of experience in a professional kitchen, preferably in fine dining.
• Strong knowledge of cooking techniques and kitchen operations.
• Experience in managing a kitchen section and supervising junior staff.
• Knowledge of food safety, hygiene, and inventory management.
• Good teamwork, time management, and communication skills.
• Ability to perform efficiently in a fast-paced kitchen environment.