Indian CDP:Resort

Position Summary:

The Indian Chef de Partie (CDP) is responsible for preparing and presenting high-quality Indian dishes, ensuring authentic flavors, consistency, and adherence to hygiene and safety standards. The CDP will supervise a section of the kitchen, guide junior staff, and ensure smooth operations during service at the resort’s restaurants or banqueting facilities.

Key Responsibilities:

• Prepare, cook, and present authentic Indian dishes (North Indian/South Indian/Regional specialties) according to resort standards.
• Supervise and guide Commis Chefs and kitchen helpers in the Indian section.
• Ensure mise-en-place is done efficiently and stations are well-prepared for service.
• Maintain portion control and minimize wastage of ingredients.
• Monitor food stock, inventory, and requisition supplies as needed.
• Maintain cleanliness and food safety in compliance with HACCP and resort policies.
• Ensure dishes are prepared on time and meet quality expectations.
• Collaborate with Sous Chef and Executive Chef on menu planning and recipe development.
• Assist during special events, live counters, and buffet setups as required.
• Ensure equipment is maintained in good working condition and report malfunctions.

Qualifications & Skills:

• Diploma/Degree in Culinary Arts or Hotel Management.
• 3–5 years of experience in Indian kitchen, preferably in resorts, hotels, or fine-dining establishments.
• Strong knowledge of Indian regional cuisines and traditional cooking methods.
• Good communication and leadership skills.
• Ability to work under pressure and handle high-volume operations.
• Knowledge of kitchen hygiene and food safety standards (FSSAI/HACCP).
• Team player with a passion for food and innovation.

Job Type: Full-time

Pay: ₹25,000.00 - ₹35,000.00 per month

Benefits:

• Food provided

Schedule:

• Morning shift
• Rotational shift

Supplemental Pay:

• Performance bonus
• Yearly bonus

Work Location: In person