Executive Chef, Chef De Partie, Sous Chef

About the job

Kitchen Team - All Levels

Location: Hyderabad

Department: Culinary Operations

Company: CraftMyPlate

CMP is a performance-driven, quality-focused hospitality brand built on strong process, discipline, and consistency. We believe in structured kitchen systems, cost accountability, and high execution standards while maintaining a strong team culture.

We are hiring culinary professionals across multiple levels who are serious about growth, ownership, and delivering excellence consistently.

Role Over View

As part of the CMP Kitchen Team, you will be responsible for delivering high-quality food while maintaining operational discipline, hygiene compliance, and cost-conscious execution.

Depending on your level (Commi / CDP / Sous Chef / Executive Chef), your scope will range from section execution to full kitchen leadership and profitability management.

Responsibilities

Food Quality & Execution

• Prepare and present dishes as per CMP standard recipes and plating guidelines
• Maintain consistency in taste, portioning, and quality
• Ensure mise en place readiness before service
• Deliver smooth execution during peak hours

Operational Discipline

• Follow hygiene, sanitation, and food safety standards strictly
• Maintain clean and organized workstations
• Adhere to kitchen SOPs and reporting systems

Cost & Resource Management

• Minimize wastage and maintain yield standards
• Support inventory control and stock management
• Contribute to food cost control targets

Team Collaboration

• Work in coordination with team members across sections
• Support training of junior staff (for senior roles)
• Maintain a respectful and performance-focused kitchen culture

Leadership Responsibilities (For Senior Roles)

• Section or full kitchen ownership
• Staff scheduling and supervision
• Menu engineering and pricing input
• Vendor coordination
• Performance tracking and reporting

What We’re Looking For

• Strong technical culinary foundation
• Ability to perform under pressure
• Discipline and punctuality
• Ownership mindset — not excuse-driven
• Growth-oriented attitude
• Cost-awareness and process alignment
• Leadership ability (for CDP & above)

Experience Requirements

• Entry Level: Basic culinary training or 0–2 years experience
• Mid-Level: 3–6 years section handling experience
• Senior-Level: 6+ years in leadership roles with cost & team management exposure

Performance Metrics at CMP

You will be evaluated on:

• Food quality consistency
• Hygiene compliance
• Section/service efficiency
• Wastage control
• Food cost adherence (for senior roles)
• Team contribution & leadership impact

Why Join CMP?

• Structured growth path
• Performance-based progression
• Exposure to system-driven kitchen operations
• Opportunity to grow into leadership roles
• Culture built on accountability & results

If you believe in discipline, consistency, and ownership — we’d love to connect.

• Apply now to explore opportunities across levels.