CDP ( Chineese )

We are seeking a seasoned and commanding Chef de Partie (CDP) specializing in Chinese cuisine to take complete ownership of our Chinese kitchen operations. The ideal candidate will bring strong leadership, deep culinary expertise, and strict discipline in inventory and food cost control to ensure consistent food quality, smooth service, and profitable kitchen performance.

Key Responsibilities:

• Full Kitchen Ownership & Operations: Lead and manage the entire Chinese kitchen section independently—from mise en place and wok station management to final plating—ensuring speed, consistency, and authentic flavor profiles during peak service hours.
• Team Leadership & Floor Control: Exercise strong, commanding authority over commis chefs and kitchen helpers; delegate tasks effectively, maintain discipline, and foster a high-performance, accountable kitchen culture.
• Inventory & Food Cost Control: Take end-to-end responsibility for daily stock management, portion control, and wastage reduction. Monitor ingredient shelf life, manage par levels, and optimize procurement to keep food costs strictly within target budgets.
• Menu Execution & Quality Assurance: Ensure every dish meets exact recipe standards, presentation guidelines, and portion specifications without compromise.
• Hygiene, Safety & Compliance: Enforce strict adherence to FSSAI standards, kitchen sanitation, personal hygiene, and equipment maintenance across the section.
• Vendor & Prep Coordination: Coordinate closely with the Head Chef and purchase team for timely raw material indenting, quality checks upon delivery, and efficient prep scheduling.

Candidate Requirements:

• Experience: Minimum 5 years of hands-on experience in Chinese / Indo-Chinese / Pan-Asian cuisine in a high-volume restaurant or hotel kitchen, with proven experience leading a section.
• Leadership: Strong commanding presence, decisive communication, and ability to handle high-pressure kitchen environments calmly and effectively.
• Cost & Stock Acumen: Practical knowledge of food costing, yield management, FIFO (First-In, First-Out) inventory systems, and zero-wastage practices.
• Technical Skills: Mastery of high-flame wok cooking, sauce preparation, dim sum/starters, and authentic seasoning techniques.