Chinese DCDP/ CDP

Chinese Chef de Partie (CDP) / Demi Chef de Partie (DCDP)

Department: Food & Beverage Production
Section: Chinese Kitchen
Reports To: Sous Chef / Head Chef / Executive Chef
Location: Hotel Saffron Leaf / Saffron Leaf Collective

Job Summary

Responsible for the preparation, cooking, and presentation of authentic Chinese cuisine while maintaining high standards of food quality, taste, consistency, hygiene, and kitchen operations. The candidate must have good knowledge of Chinese cooking techniques, ingredients, sauces, and wok handling.

Key Responsibilities

• Prepare and present Chinese dishes according to established recipes and quality standards.
• Handle wok cooking, stir-frying, deep-frying, steaming, and other Chinese cooking techniques.
• Prepare Chinese sauces, marinades, stocks, and other kitchen preparations.
• Ensure consistency in taste, portion size, presentation, and food quality.
• Maintain proper mise en place and ensure timely preparation of food orders.
• Follow food safety, hygiene, sanitation, and kitchen safety standards.
• Monitor stock levels, minimize food wastage, and ensure proper storage and labelling of ingredients.
• Coordinate with the kitchen team to ensure smooth and efficient operations during service.
• Maintain cleanliness of kitchen equipment, workstations, and storage areas.
• Follow instructions from the Sous Chef, Head Chef, and Executive Chef.

Qualifications & Experience

• Relevant culinary qualification or professional kitchen experience.
• CDP: Minimum 3–5 years of relevant experience in Chinese cuisine, preferably in a hotel or reputed restaurant.
• DCDP: Minimum 2–4 years of relevant experience in Chinese cuisine.
• Good knowledge of Chinese ingredients, sauces, seasonings, and cooking techniques.
• Ability to work in a fast-paced kitchen environment.
• Knowledge of food safety and hygiene standards.

Required Skills

• Strong wok handling and Chinese cooking skills.
• Good time management and organizational abilities.
• Attention to detail and consistency in food preparation.
• Teamwork, discipline, and effective communication.
• Ability to work under pressure during peak service hours.

Key Performance Indicators (KPIs)

• Food quality, taste, and presentation.
• Timely preparation and service.
• Food cost control and reduction of wastage.
• Hygiene and food safety compliance.
• Consistency in recipes and portion control.

Note: Candidates with experience in hotels, fine-dining restaurants, and multi-outlet hospitality operations and an immediate joiner will be preferred.

Pay: ₹19,000.00 - ₹21,000.00 per hour

Benefits:

• Food provided
• Leave encashment

Work Location: In person