Indian CDP

JOB DESCRIPTION – Indian CDP/Multi-Cuisine

Position Title: CDP/Sr. CDP

Department: Kitchen / Food Production

Reports To: General Manager / F&B Manager

Location: Rewari (Haryana)

Education: 12th/Degree/Diploma in Hotel Management.

Experience: 10–15 years of kitchen experience (3–5 years as CDP or leadership role)

Job Summary: The Indian CDP will be responsible for managing the Indian, South Indian, and Chaat counters, ensuring smooth kitchen operations and consistent food quality. The role includes food preparation, presentation, hygiene, and maintaining kitchen standards. The candidate will also supervise junior staff and ensure timely service during restaurant, buffet, and banquet operations.

Key Responsibilities:

• Manage and supervise the Indian kitchen section efficiently.
• Take complete responsibility for the Indian, South Indian, and Chaat counters, ensuring smooth operations and consistent food quality.
• Prepare authentic Indian and South Indian dishes as per hotel standards and recipes.
• Handle preparation and presentation of food for à la carte, buffet, and banquet functions.
• Ensure proper taste, quality, portion size, and presentation of all dishes.
• Maintain hygiene, cleanliness, and food safety standards in the kitchen and assigned counters.
• Monitor daily mise en place and ensure all ingredients are available before service.
• Coordinate with Commis and other kitchen staff for smooth operations.
• Control food wastage and maintain proper utilization of ingredients.
• Ensure proper storage and labeling of food items as per FIFO standards.
• Assist in menu planning and introduce new dishes when required.
• Maintain consistency in recipes and cooking standards.
• Monitor stock requirements and coordinate with the Store/Kitchen Supervisor for replenishment.
• Train and guide junior kitchen staff in preparation and cooking techniques.
• Ensure timely service during restaurant, buffet, and banquet operations.
• Follow all kitchen SOPs, safety procedures, and instructions from the Sous Chef/Executive Chef

Key Skills:

• Strong leadership and team management skills.
• Knowledge of multi-cuisine operations.
• Financial and cost control expertise.

Pay: ₹30,000.00 - ₹35,000.00 per month

Benefits:

• Cell phone reimbursement
• Flexible schedule
• Food provided

Work Location: In person