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Chef de Partie (CDP)

JobsifyAI

India · Onsite Full-time 5–8 years Any Graduate Posted 5 months ago💰 Not disclosed
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Must Have Skills

5–8 years of culinary experience with at least 2 years as CDP at a 5-star or luxury property Strong expertise in at least one culinary section (hot kitchenpastrycold kitchentandoorwoketc.) Diploma or degree from a recognized culinary institute (IHMIICALe Cordon Bleu Indiaor equivalent) Solid understanding of HACCP and food safety standards Ability to work high-pressurehigh-volume service while maintaining quality Teamwork and the ability to lead junior kitchen staff Consistency in tastepresentationand portioningHACCPFood SafetyFood Cost ManagementMenu TastingsNew Recipe DevelopmentSeasonal Menu ChangesTeamworkLeadershipCommunication SkillsExperience with international cuisines (FrenchJapaneseItalianMediterraneanModern Indian) Exposure to Michelin-starred kitchens or internationally acclaimed restaurants Knowledge of molecular gastronomy or modern plating techniques Pre-opening kitchen experience Certifications in food safety (HACCP Level 3FSSAI Supervisoretc.) Passion for mentoring and developing Commis Chefs Knowledge of sustainability and farm-to-table ingredient sourcing

Preferred Skills

5–8 years of culinary experience with at least 2 years as CDP at a 5-star or luxury property Strong expertise in at least one culinary section (hot kitchenpastrycold kitchentandoorwoketc.) Diploma or degree from a recognized culinary institute (IHMIICALe Cordon Bleu Indiaor equivalent) Solid understanding of HACCP and food safety standards Ability to work high-pressurehigh-volume service while maintaining quality Teamwork and the ability to lead junior kitchen staff Consistency in tastepresentationand portioningHACCPFood SafetyFood Cost ManagementMenu TastingsNew Recipe DevelopmentSeasonal Menu ChangesTeamworkLeadershipCommunication SkillsExperience with international cuisines (FrenchJapaneseItalianMediterraneanModern Indian) Exposure to Michelin-starred kitchens or internationally acclaimed restaurants Knowledge of molecular gastronomy or modern plating techniques Pre-opening kitchen experience Certifications in food safety (HACCP Level 3FSSAI Supervisoretc.) Passion for mentoring and developing Commis Chefs Knowledge of sustainability and farm-to-table ingredient sourcing

About the Role

The Chef de Partie is the backbone of any luxury hotel kitchen. We are sourcing skilled, disciplined CDPs who take pride in their section, lead by example on the line, and are hungry to grow within India's most prestigious culinary teams. Whether your expertise is in hot kitchen, cold kitchen, pastry, or a specialty cuisine, we want to connect you with kitchens that will challenge and grow your craft.

Key Responsibilities

  1. Own and manage an assigned section (e.g., hot kitchen, sauté, garde manger, pastry, tandoor, wok)
  2. Prepare, cook, and present dishes to the Executive Chef's and brand's exacting standards
  3. Supervise and guide Commis Chefs and Demi-Chefs within the section
  4. Ensure mise en place is completed correctly and on time for every service
  5. Maintain strict adherence to food safety, hygiene, and HACCP protocols
  6. Minimize food wastage and contribute to food cost management
  7. Participate in menu tastings, new recipe development, and seasonal menu changes
  8. Step up to lead the kitchen section during Sous Chef's absence

✅ Must Have

  1. 5–8 years of culinary experience with at least 2 years as CDP at a 5-star or luxury property
  2. Strong expertise in at least one culinary section (hot kitchen, pastry, cold kitchen, tandoor, wok, etc.)
  3. Diploma or degree from a recognized culinary institute (IHM, IICA, Le Cordon Bleu India, or equivalent)
  4. Solid understanding of HACCP and food safety standards
  5. Ability to work high-pressure, high-volume service while maintaining quality
  6. Teamwork and the ability to lead junior kitchen staff
  7. Consistency in taste, presentation, and portioning

⭐ Nice to Have

  1. Experience with international cuisines (French, Japanese, Italian, Mediterranean, Modern Indian)
  2. Exposure to Michelin-starred kitchens or internationally acclaimed restaurants
  3. Knowledge of molecular gastronomy or modern plating techniques
  4. Pre-opening kitchen experience
  5. Certifications in food safety (HACCP Level 3, FSSAI Supervisor, etc.)
  6. Passion for mentoring and developing Commis Chefs
  7. Knowledge of sustainability and farm-to-table ingredient sourcing


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