About the role

Hi,

Greeting from Margdarshak!!!

We are Margdarshak Consultants (Executive Search Firm), in business for over a decade and now reckoned as one of the top Recruitment/Selection...

We are one of India’s leading recruitment consultants of organized recruitment services in India. The Journey began in the year 2000. Over the years, Margdarshak Consultants With its ethical foundation, value system and result oriented service delivery has acted as a preferred recruitment partner to various multinationals and leading Indian businesses and has emerged as a leading recruitment brand nationally.

Ps: - For more Detail pleases find Margdarshak URL www.margdarshak.net

Please mail us your CV ASAP and provide required (mandatory) details:

1). Present Salary: -
2). Expected Salary: -
3). Current Location: -
4). Notice Period: -

Currently we are looking out Professionals for Our Prestigious Client

Client Name: - Joint trip hospitality Pvt Ltd

Position: Chef De Partie (CDP)
Department: Kitchen Operations
Location: Firozpur, Jhirka , Haryana
Reporting To: Sous Chef / Executive Chef

Job Summary

We are looking for a skilled and passionate Chef De Partie (CDP) to manage a specific section of the kitchen and ensure the preparation of high-quality food in line with company standards. The ideal candidate should have strong culinary skills, knowledge of food safety standards, and the ability to lead junior kitchen staff.

Key Responsibilities

Prepare, cook, and present dishes as per established recipes and quality standards.
Manage and oversee a designated section of the kitchen.
Ensure food is prepared and served in a timely manner.
Maintain high standards of hygiene, cleanliness, and food safety.
Monitor stock levels and assist with inventory management.
Minimize food wastage and support cost-control initiatives.
Train, guide, and supervise Commis Chefs and kitchen assistants.
Ensure compliance with HACCP and food safety regulations.
Coordinate with other kitchen sections to ensure smooth operations.
Assist the Sous Chef and Executive Chef in daily kitchen activities.

Requirements

Diploma/Degree in Hotel Management, Culinary Arts, or a related field.
3–7 years of experience in hotel, restaurant, resort, or lounge kitchens.
Experience as a Chef De Partie or Demi Chef De Partie.
Strong knowledge of food preparation techniques and kitchen operations.
Good understanding of food safety and hygiene standards.
Ability to work in a fast-paced environment and manage a team.
Flexibility to work shifts, weekends, and holidays.

Key Skills

Food Preparation & Presentation
Kitchen Operations Management
Team Leadership
Menu Knowledge
Inventory & Stock Control
Food Safety & Hygiene (HACCP)
Time Management
Attention to Detail
Communication Skills
Cost & Waste Control

Experience: 3–7 Years
Industry: Hotels, Restaurants, Lounges, Resorts, Fine Dining Establishments