Job Description (JD) – Chef de Partie (CDP)

Position: Chef de Partie (CDP)

Location: Hotel Ganga, Muvattupuzha, Ernakulam, Kerala

Department: Kitchen / Food Production

Reports To: Executive Chef / Sous Chef

Employment Type: Full-Time

Job Summary

Hotel Ganga is seeking a skilled and passionate Chef de Partie (CDP) to manage a specific section of the kitchen and ensure the preparation of high-quality dishes in accordance with hotel standards. The CDP will be responsible for supervising junior kitchen staff, maintaining food quality, controlling wastage, and ensuring smooth kitchen operations within the assigned section.

Key ResponsibilitiesFood Preparation & Production

• Prepare, cook, and present food according to approved recipes and standards.
• Manage and oversee the assigned kitchen section (Indian, South Indian, Chinese, Continental, Tandoor, Bakery, etc.).
• Ensure consistency in taste, quality, portion size, and presentation.
• Assist in menu preparation and development of new dishes.

Kitchen Operations

• Organize and maintain mise en place for daily operations.
• Ensure timely preparation and dispatch of orders during service.
• Monitor stock levels and communicate requirements to the Sous Chef or Executive Chef.
• Minimize food wastage and ensure efficient use of ingredients.

Team Supervision

• Supervise and guide Commis Chefs and kitchen helpers assigned to the section.
• Train junior staff on cooking techniques, food presentation, and kitchen procedures.
• Maintain discipline and teamwork within the kitchen.

Quality Control

• Check food quality before service and ensure adherence to hotel standards.
• Ensure all food products are fresh, properly stored, and used within shelf-life limits.
• Maintain consistency in food preparation and presentation.

Hygiene & Safety

• Follow food safety and hygiene standards as per FSSAI guidelines.
• Ensure cleanliness of workstations, equipment, and storage areas.
• Adhere to all health and safety regulations.
• Maintain personal hygiene and professional grooming standards.

Inventory & Cost Control

• Monitor inventory usage within the assigned section.
• Assist in stock-taking and inventory control.
• Report shortages, spoilage, or equipment issues promptly.
• Support cost control initiatives by minimizing wastage.

Qualifications

• Diploma or Degree in Culinary Arts, Hotel Management, or a related field.
• Professional culinary training preferred.
• Minimum 3–5 years of experience in hotel or restaurant kitchens.
• Experience in the relevant cuisine or kitchen section is preferred.

Required Skills

• Strong knowledge of food preparation and cooking techniques.
• Ability to manage a kitchen section independently.
• Good leadership and team supervision skills.
• Knowledge of food safety, hygiene, and sanitation standards.
• Time management and organizational skills.
• Ability to work efficiently under pressure.
• Creativity and attention to detail.

Key Performance Indicators (KPIs)

• Food Quality and Consistency
• Timely Order Execution
• Kitchen Hygiene Compliance
• Food Cost and Waste Control
• Section Productivity
• Staff Training and Development

Working Conditions

• Rotational shifts, including weekends and public holidays.
• Fast-paced kitchen environment.
• Ability to stand for extended periods and work near hot equipment.

Salary & Benefits

• Competitive salary based on experience and expertise.
• Duty meals and benefits as per company policy.
• Training and career advancement opportunities.

Preferred Candidate Profile

• Passion for cooking and culinary excellence.
• Positive attitude and strong work ethic.
• Ability to lead a section independently.
• Team-oriented and quality-focused approach.

Hotel Ganga, Muvattupuzha, Ernakulam welcomes talented culinary professionals to join our kitchen team and contribute to delivering exceptional dining experiences for our guests.

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits

• Cell phone reimbursement
• Food provided

Work Location: In person