Senior Chef De Partie

Csml India; Mumbai; On-site; INR 900,000 - 1,500,000; Full time

Job summary

Csml India in Mumbai seeks an experienced Senior Chef de Partie to lead kitchen operations across multiple cuisines. The role focuses on food preparation, quality control, hygiene, and staff supervision to ensure smooth service.

You will manage mise en place, coordinate with Head Chef and Sous Chef, train juniors, monitor inventory, control costs, and uphold FSSAI standards during peak hours.

Qualifications

• Experienced in managing a multi-cuisine kitchen including Indian, Chinese, Continental cuisines.
• Knowledge of food safety, hygiene, and FSSAI standards.
• Proven ability to lead, train, and supervise kitchen staff.

Responsibilities

• Oversee daily kitchen operations and ensure timely food preparation and service.
• Prepare dishes per standardized recipes and quality guidelines.
• Maintain consistency in taste, portion size and presentation.
• Supervise Commis Chefs and junior staff; provide guidance and training.
• Ensure mise en place and smooth execution during peak hours.
• Monitor inventory, raise indents, and minimize waste.
• Maintain kitchen hygiene and sanitation standards.
• Follow FIFO/FEFO and proper storage of ingredients.
• Assist in menu development, recipe standardization and trials.
• Coordinate with Head Chef, Sous Chef and the kitchen team.

Skills

Kitchen operations

Food preparation

Hygiene standards

Team supervision

Menu development

Education

Diploma in Hotel Management

Job description

Job Title: Senior Chef de Partie (Senior CDP)

Job Description:

We are looking for an experienced Senior CDP to manage kitchen operations in a multi-cuisine restaurant. The candidate will be responsible for food preparation, quality control, maintaining hygiene standards, supervising kitchen staff, and ensuring smooth kitchen operations.

Roles & Responsibilities

• - Manage daily kitchen operations and ensure timely food preparation and service.
• - Prepare dishes as per standardized recipes, quality standards, and presentation guidelines.
• - Maintain consistency in taste, portion size, and food quality.
• - Supervise, train, and guide Commis Chefs and junior kitchen staff.
• - Ensure proper mise en place and smooth execution during peak service hours.
• - Monitor inventory, raise indents, and minimize food wastage.
• - Maintain food safety, kitchen hygiene, and sanitation standards.
• - Follow FIFO/FEFO procedures and ensure proper storage and labeling of ingredients.
• - Assist in menu development, recipe standardization, and food trials.
• - Coordinate with the Head Chef, Sous Chef, and other kitchen team members.

Preferred Candidate Profile

• - 4-7 years of experience in the food production department.
• - Previous experience as a CDP or Senior CDP in a multi-cuisine restaurant or hotel.
• - Good knowledge of Indian, Chinese, Continental, or other relevant cuisines.
• - Strong cooking skills and knowledge of food presentation.
• - Experience in team handling, inventory management, and cost control.
• - Knowledge of food safety, hygiene, and FSSAI standards.
• - Ability to work under pressure and manage high-volume operations.
• - Good communication and teamwork skills.
• - Diploma or Degree in Hotel Management or Culinary Arts preferred.