Job Description for F&B Production CDP
A Chef de Partie (CDP) in the hotel industry is responsible for overseeing daily food preparation and production in a specific section of the kitchen. Here are the key responsibilities and requirements:
Key Responsibilities:
- Food Preparation and Production: Prepare and cook food to high-quality standards, ensuring dishes are cooked to order and served on time.
- Kitchen Management: Manage a specific section of the kitchen, maintaining equipment and ensuring a clean and organized environment.
- Inventory Management: Order and manage inventory, including ingredients and supplies.
- Team Collaboration: Work effectively with other kitchen staff, including junior chefs and sous chefs.
- Quality Control: Ensure high standards of food quality, presentation, and guest satisfaction.
- Menu Knowledge: Stay up to date with menu items, recipes, and presentation standards.
- Hygiene and Safety: Maintain high levels of hygiene and safety in the kitchen, adhering to hotel standards and regulations.
Requirements:
- Culinary Education: Diploma or degree in Hotel Management or Culinary Arts.
- Experience: Minimum 3-5 years of experience in a similar role or as a sous chef/line cook in a hotel or restaurant.
- Skills: Excellent cooking skills, attention to detail, and ability to work under pressure.
- Communication: Strong communication and teamwork skills.
Job Types: Full-time, Permanent
Pay: ₹20,000.00 - ₹24,000.00 per month
Benefits:
- Food provided
- Paid sick time
- Provident Fund
Work Location: In person
