Indian CDP (Chef De Partie)

• A Chef de Partie (CDP), commonly known as 'Ched de Partie' or simply 'Chef de Partie' in India, is a crucial position in a professional kitchen hierarchy
• This role involves managing a specific section of the kitchen and ensuring that all dishes prepared in that section meet the high standards set by the head chef

Here is a general job description for an Indian Chef de Partie:

1. Culinary Expertise:

• Possess advanced knowledge and skills in Indian cuisine, including regional specialties, cooking techniques, and traditional ingredients.
• Execute and oversee the preparation of dishes in the assigned section, ensuring they meet quality and presentation standards.

2. Section Management:

• Manage a specific section of the kitchen, such as sauces, appetizers, tandoor, curry, or desserts.
• Coordinate with other chefs and kitchen staff to ensure smooth workflow and timely service.
• Supervise and train junior kitchen staff working in the assigned section.

3. Recipe Development:

• Contribute to menu planning and development, suggesting innovative ideas and improvements to existing dishes.
• Work closely with the head chef to create new recipes or adapt traditional ones to meet the restaurants standards.

4. Quality Control:

• Monitor and maintain high standards of food quality, taste, and presentation.
• Ensure that all dishes leaving the kitchen adhere to the established recipes and portion sizes.

5. Inventory and Ordering:

• Assist in managing inventory for the assigned section, ensuring that ingredients are stocked appropriately.
• Collaborate with the head chef and kitchen manager in placing orders for supplies and ingredients.

6. Health and Safety Compliance:

• Adhere to all health and safety regulations and guidelines in food preparation and kitchen practices.
• Maintain a clean and organized working environment, following sanitation standards.

7. Collaboration:

• Work collaboratively with other chefs and kitchen staff to maintain a positive and efficient kitchen atmosphere.
• Communicate effectively with front-of-house staff to address customer preferences or special requests.

8. Problem Solving:

• Handle unexpected challenges or issues that may arise during service, finding effective solutions to ensure customer satisfaction.

9. Culinary Trends Awareness:

• Stay updated on current culinary trends, techniques, and ingredients, incorporating relevant elements into the menu when appropriate.

10. Leadership and Motivation:

• Motivate and lead junior kitchen staff, fostering a positive and productive working environment.
• Assist in training and developing the skills of new kitchen team members.

Skills: Menu Planning, recipe development , Inventory Management, indian cuisine

Experience: 2.00-3.00 Years