Sr. Cdp Qsr Indian Central Kitchen (bulk Cooking)
- Avant Garde
- 8 - 10 years
- Delhi, NCR
- 1 day ago
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Job Description
TOTAL EXPERIENCE -8 TO 10 YEARS in INDIAN KITCHEN QSR INDUSTRYJOB ROLEThe Senior CDP is responsible for overseeing kitchen operations, ensuring adherence to recipes, maintaining quality control, optimizing production efficiency, and ensuring hygiene and safety standards. This role requires strong leadership in managing kitchen staff, controlling inventory, and streamlining processes for smooth kitchen operations.KEY RESPONSIBILITY
1.Production & Quality Control
Ensure all gravies, marinations, and fillings are prepared as per the approved batch recipes and SOPs.
Maintain consistency in taste, texture, and presentation across all batches.
Conduct regular checks on batch yields to ensure accurate portioning and minimize wastage.
Ensure mise en place is completed before starting bulk cooking processes.
Monitor the batch production process to maintain efficiency and avoid overproduction.2.Inventory & Raw Material Management
Ensure all raw materials are received in the right quantity and quality, reporting discrepancies immediately.
Adhere to FIFO (First In, First Out) inventory practices.
Monitor ingredient usage to avoid stock shortages or excess inventory buildup.
Coordinate with the procurement team for stock replenishment based on production requirements.
Conduct daily and monthly inventory checks to track usage and reduce pilferage.3.Hygiene & Food Safety Compliance
Maintain high hygiene standards in food preparation, storage, and kitchen areas.
Ensure proper cleaning and sanitization of equipment, utensils, and workstations.
Implement and monitor food safety measures, including pest control and deep cleaning schedules.
Ensure all kitchen staff follow grooming and hygiene standards.4. Equipment & Maintenance Oversight
Ensure all kitchen equipment (ovens, tandoors, blenders, freezers) is in proper working condition.
Report equipment breakdowns and coordinate with the maintenance team for timely servicing.
Implement preventive maintenance schedules for key equipment.5. Team Leadership & Training
Supervise kitchen staff, assign tasks, and ensure smooth workflow.
Conduct on-the-job training for kitchen staff to enhance skills and efficiency.
Monitor staff performance and provide feedback for improvement.
Enforce discipline and adherence to kitchen operational protocols.6. Dispatch & Coordination
Ensure proper portioning, packing, and dispatch of products to outlets as per the requirement.
Work closely with the dispatch team to ensure timely delivery of food items.
Cross-check the final packed products to maintain portioning accuracy and quality standards.EDUCATIONAL & SKILL REQUIREMENT
Culinary degree
Over all experience of 8 to 10 years with 3 to 4 years of experience in Indian bulk cooking within Hospitality / QSR industry
Possess strong knowledge of Indian cuisine, cooking methods & techniques
Must be well versed with Food Safety Standards, Kitchen Operation, Inventory Management, Cost & Quality control.
Should be an excellent Team player with good coordination and helping attitude.
Job Classification
Industry: Hotels & RestaurantsFunctional Area / Department: Food, Beverage & HospitalityRole Category: Kitchen / F&B ProductionRole: Chef De Partie / Demi Chef De PartieEmployement Type: Full timeContact Details:
Company: Avant GardeLocation(s): Delhi, NCR+ View Contact
Keyskills: Cooking Dispatch management Raw Material Management Inventory Management Food Production Kitchen Operations Food Safety Compliance
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