Demi Chef de Partie (DCDP)Kitchen Supervisor F&B

Avalon Snh; Bengaluru; On-site; INR 350,000 - 550,000; Full time

Job summary

Avadale in Bengaluru is seeking a hands-on Demi Chef de Partie (DCDP) / Kitchen Supervisor to manage daily kitchen operations and uphold quality across Indian and Chinese cuisines. You will lead prep, cooking, portion control, and presentation.

Based in Bengaluru with your own accommodation and travel to Avadale properties, you will train staff, recruit helpers, and ensure hygiene and compliance across shifts.

Qualifications

• 2–5 years of kitchen experience in a mid-scale hotel, resort, busy restaurant or cloud kitchen.
• Based in Bengaluru with own accommodation (company housing not provided).
• Willing to travel to outstation Avadale properties for training and support.
• Strong hands-on cooking skills across Indian and Chinese cuisines.

Responsibilities

• Lead daily cooking and prep across Indian and Chinese menus.
• Supervise staff, recruit kitchen helpers and train Bengaluru and outstation staff.
• Manage stock indents, monitor wastage, and ensure portion accuracy.
• Maintain hygiene, storage labeling, and FSSAI compliance across shifts.
• Coordinate with multi-location teams to ensure consistent food quality.
• Travel to other Avadale locations as required to set up routines and train staff.

Skills

Indian cuisine

Chinese cuisine

Job description

Job Title: Demi Chef de Partie (DCDP) / Kitchen Supervisor F&B

Company: Avadale

Base Location: Bengaluru, Karnataka (Travel to other property locations required)

Job Type: Full-time

About the Role

We are looking for a hands-on, energetic Demi Chef de Partie (DCDP) / Kitchen Supervisor to manage daily kitchen operations and support our multi-location F&B teams. This is an ideal growth role for an experienced Commis I or DCDP from a casual dining restaurant, cloud kitchen, or boutique resort looking to step into a leadership position. You will be based in Bengaluru (with your own accommodation) and travel to outstation Avadale properties to train kitchen staff and maintain consistent food quality.

Key Responsibilities

• Daily Cooking & Prep: Lead daily food preparation and cooking across Indian and Chinese cuisines, ensuring consistent taste, portioning, and presentation.
• Staff Supervision & Training: Assist in recruiting kitchen helpers/cooks and conduct hands-on training at Bengaluru and outstation properties using Avadale’s standard recipes.
• Food Ordering & Inventory: Manage daily raw material indents, check stock levels, and track CCG (Crockery, Cutlery, and Glassware) requirements to prevent shortages or over-ordering.
• Food Cost & Wastage Control: Follow standardized recipe yield sheets, monitor portion sizes, and keep daily kitchen wastage within target limits.
• Hygiene & Safety: Maintain strict kitchen cleanliness, proper cold/dry storage labeling, and FSSAI hygiene compliance across all shifts.
• Outstation Support: Travel to other Avadale locations as needed to help set up kitchen routines, train local staff, and support smooth service.

Candidate Requirements

• Location & Accommodation: Must be currently living in Bengaluru with own accommodation (company accommodation is not provided).
• Travel Readiness: Must be willing and able to travel to outstation Avadale properties for training and operational support.
• Culinary Skills: Strong practical cooking skills in Indian and Chinese cuisines.
• Experience: 2–5 years of kitchen experience (Commis I, DCDP, or Kitchen Supervisor) in a mid-scale hotel, resort, busy restaurant, or cloud kitchen.
• Operational Mindset: Basic familiarity with daily stock indents, portion control, and kitchen hygiene checklists.