Senior Chef De Partie

Jupiter Hospital; Kalyan-Dombivli; On-site; INR 420,000 - 660,000; Full time

Job summary

Jupiter Hospital is seeking a Senior Chef de Partie (Senior CDP) to lead a dedicated kitchen station and bridge to the Sous Chef. The role involves owning service, maintaining quality, and mentoring junior staff in a high-volume setting.

The Senior CDP will manage mise en place, inventory, safety, and collaboration on menus. Candidates typically bring 3–5+ years of relevant kitchen experience and a culinary arts diploma or hotel management certification.

Qualifications

• 3 to 5+ years of professional kitchen experience.
• Specialized cuisine expertise (e.g., Indian, Tandoori, Oriental, Continental, or Pizza).
• Strong time management, high-volume pressure handling, leadership, and food costing knowledge.
• Culinary arts diploma or hotel management certification preferred.

Responsibilities

• Section Leadership: Independently run and execute service for an assigned kitchen station during peak hours.
• Quality & Consistency: Ensure dishes follow standardized recipes, proper portions, and plating specs.
• Staff Mentorship: Train, guide, and supervise Commis Chefs and Demi CDPs within the section.
• Mise en Place & Prep: Oversee daily prep, stock checks, and station setup before service.
• Inventory & Waste Control: Monitor stock, rotate stock (FIFO), minimize waste.
• Safety & Hygiene: Enforce HACCP, food safety, and sanitation guidelines.
• Menu Collaboration: Assist in developing new dishes, daily specials, and seasonal menus.

Skills

Leadership

Time management

Stress management

Food costing

Education

Culinary arts diploma or hotel management certification

Job description

A Senior Chef de Partie (Senior CDP) leads a specific kitchen section in a restaurant, hotel, or brewpub, acting as the step above a standard Chef de Partie and a direct bridge to the Sous Chef.

Job Summary

The Senior CDP manages the daily operations of an assigned station (such as tandoor, Indian, oriental, or pizza), ensures strict adherence to quality and presentation standards, and mentors junior kitchen staff.[ 1 , 2 , 3 ]

Key Responsibilities

• Section Leadership: Independently run and execute service for an assigned kitchen station during peak hours.
• Quality & Consistency: Ensure all dishes follow standardized recipes, proper portion control, and plating specifications.
• Staff Mentorship: Train, guide, and supervise Commis Chefs and Demi CDPs working within the section.
• Mise en Place & Prep: Oversee daily preparation, ingredient stock checks, and station setup prior to service.
• Inventory & Waste Control: Monitor stock levels, handle rotation (FIFO method), and minimize food wastage.
• Safety & Hygiene: Enforce HACCP, food safety, and kitchen sanitation guidelines at all times.
• Menu Collaboration: Assist the Sous Chef or Head Chef in developing new dishes, daily specials, and seasonal menus.

Requirements & Qualifications

• Experience: Typically 3 to 5+ years of professional kitchen experience, including prior hands-on experience as a Chef de Partie or strong Senior Commis experience.
• Culinary Knowledge: Deep expertise in a specialized cuisine (e.g., Indian, Tandoori, Oriental, Continental, or Pizza).
• Skills: Strong time management, high-volume pressure handling, leadership capabilities, and knowledge of food costing.
• Education: A culinary arts diploma or hotel management certification is often preferred.