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

Kofteci Foodkrafts; Chennai; On-site; INR 600,000 - 1,200,000; Full time

Job summary

Kofteci is seeking an experienced Chef de Partie (CDP) to lead a designated kitchen section, uphold top-tier food quality, and ensure consistent preparation and presentation in a fine-dining setting. The ideal candidate will supervise junior staff and uphold strict hygiene standards.

Join a fast-paced kitchen where mise en place, portion control, and collaboration with the Sous Chef drive smooth service and exceptional guest experiences.

Qualifications

• 3–6 years of experience in a professional kitchen.
• Strong knowledge of cooking techniques.
• 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.

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.
• Ensure proper mise en place before service.
• 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.

Skills

3–6 years experience

Strong culinary skills

Kitchen section supervision

Food safety hygiene

Teamwork & communication

Time management

Fast-paced environment

Job description

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.


• Ensure proper mise en place before service.


• 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.