DCDP/CDP - PAN Asian

Evolveback; India; On-site; INR 600,000 - 900,000; Full time

Job summary

Evolveback in India is seeking a senior Pan Asian CDP/DCDP to oversee a dedicated Pan Asian kitchen section, ensuring authentic tasting dishes and strict adherence to recipes, quality standards, and HACCP.

You will manage daily operations, guide junior chefs, supervise mise en place, control portions and costs, and coordinate with the service team to meet guest expectations in a luxury resort setting.

Qualifications

• Diploma or degree in Hotel Management or Culinary Arts.
• 3–5 years Pan Asian kitchen experience for DCDP.
• 4–6 years Pan Asian kitchen experience for CDP.
• Experience in luxury hotels, resorts, or fine-dining preferred.
• Strong knowledge of ingredients, techniques, and presentation.

Responsibilities

• Prepare and oversee production of Pan Asian dishes (Chinese, Thai, etc.).
• Ensure high-quality dishes with consistent taste, texture, and presentation.
• Lead wok cooking, stir-frying, steaming, grilling, and sauce prep.
• Manage day-to-day Pan Asian kitchen operations and assign duties to Commis.
• Ensure mise en place before service and timely delivery.
• Train and guide junior team members.
• Monitor food safety, hygiene, and HACCP compliance.
• Coordinate with other kitchen sections to ensure smooth service.

Skills

Pan Asian cuisine

Wok cooking

Stir-frying

Food safety

Inventory management

Team leadership

Menu planning

Food cost control

Education

Diploma in Hotel Management

Culinary Arts degree

Job description

To manage and supervise the assigned Pan Asian kitchen section, ensuring the preparation and presentation of high-quality, authentic Pan Asian cuisine in accordance with established recipes, quality standards, food safety requirements, and guest expectations. The role involves overseeing daily kitchen operations, guiding junior team members, maintaining consistency, and ensuring efficient food production.

2. Key Responsibilities

Food Preparation and Production

• Prepare and oversee the production of a variety of Pan Asian dishes, including Chinese, Thai, and other Asian cuisines, as applicable to the menu.
• Ensure the preparation of high-quality dishes with consistent taste, flavour, texture, portion size, and presentation.
• Demonstrate expertise in Asian cooking techniques, including stir-frying, steaming, wok cooking, grilling, and sauce preparation.
• Prepare and supervise the production of noodles, rice dishes, soups, curries, marinades, sauces, and other Pan Asian specialties.
• Ensure all dishes are prepared according to standard recipes and are served within the stipulated time.
• Assist in developing new dishes, seasonal menus, and special culinary offerings under the guidance of the senior chef.

Kitchen Operations and Supervision

• Manage the day-to-day operations of the assigned Pan Asian kitchen section.
• Allocate duties to Commis and other junior team members and monitor their performance.
• Ensure mise en place is completed before service and that all ingredients and equipment are readily available.
• Monitor food quality, portion control, presentation, and consistency during service.
• Coordinate with other kitchen sections to ensure smooth operations and timely food delivery.
• Maintain adequate stock levels and inform the reporting chef about shortages, wastage, and replenishment requirements.
• Ensure proper use, maintenance, and storage of kitchen equipment and utensils.

Food Safety and Hygiene

• Ensure strict adherence to food safety, personal hygiene, sanitation, and HACCP standards.
• Monitor proper food storage, temperature control, labelling, and FIFO procedures.
• Prevent cross-contamination and ensure safe handling of raw and cooked food.
• Conduct regular checks on the cleanliness of workstations, equipment, cold storage, and kitchen areas.
• Ensure compliance with the resort’s hygiene policies and standard operating procedures.

Inventory and Cost Control

• Monitor ingredient consumption and ensure effective portion control.
• Minimize food wastage and maintain appropriate utilization of raw materials.
• Assist in stocktaking, inventory control, and requisitioning of kitchen supplies.
• Ensure ingredients are used efficiently while maintaining the required quality standards.
• Support food cost control initiatives and report any unusual wastage or stock discrepancies.

Team Management and Training

• Guide, train, and motivate Commis and other junior kitchen team members.
• Ensure team members follow standard recipes, preparation methods, and hygiene practices.
• Support on-the-job training and skill development within the Pan Asian kitchen section.
• Maintain discipline, teamwork, and effective communication within the kitchen.
• Assist the Sous Chef and Executive Chef in implementing operational standards and improving kitchen performance.

Guest Satisfaction and Coordination

• Ensure food preparation meets guest expectations and established resort standards.
• Coordinate with the service team regarding special requests, dietary requirements, and food allergies.
• Respond promptly to feedback regarding food quality and take corrective action as directed by the reporting chef.

3. Qualifications and Experience

• Diploma / Degree in Hotel Management, Culinary Arts, or an equivalent qualification is preferred.
• For DCDP: Typically 3–5 years of relevant kitchen experience, including experience in Pan Asian cuisine.
• For CDP: Typically 4–6 years of relevant kitchen experience, including independent handling of a Pan Asian kitchen section.
• Previous experience in luxury hotels, resorts, or fine-dining establishments is preferred.
• Strong knowledge of Pan Asian ingredients, cooking methods, sauces, and culinary presentation.
• Good understanding of food safety, hygiene, inventory management, and food cost control.

4. Skills and Competencies

• Strong culinary knowledge of Pan Asian cuisine.
• Expertise in wok cooking, stir-frying, steaming, grilling, and sauce preparation.
• Ability to manage kitchen operations independently and maintain service standards.
• Leadership, team coordination, and training skills.
• Knowledge of portion control, food costing, and inventory management.
• Good organizational skills and attention to detail.
• Ability to work effectively under pressure in a fast-paced kitchen environment.
• Strong communication, teamwork, and problem-solving skills.
• Flexibility to work shifts, weekends, and holidays as required.

5. Key Performance Indicators (KPIs)

• Consistency in food quality, taste, and presentation.
• Timely preparation and dispatch of food orders.
• Compliance with standard recipes, portion sizes, and presentation guidelines.
• Adherence to food safety, hygiene, and sanitation standards.
• Effective management of food costs, inventory, and wastage.
• Completion of mise en place and readiness for service.
• Training, development, and performance of junior team members.
• Guest satisfaction and positive feedback on food quality.
• Compliance with resort policies, kitchen SOPs, and operational standards.