Website:
betrindiafoodworks.com
Job details:
Company Description Betr India Foodworks Pvt Ltd is a multi-vertical food and beverage company committed to setting a new standard for the F&B industry in India. The company builds and operates brands across quick service restaurants (QSR), cloud kitchens through BETR Kitchens, and direct-to-consumer (DTC) offerings. Founded in 2024, Betr India Foodworks focuses on modern, scalable ways of creating and growing mindful F&B brands. Its integrated core platform, Central, brings together sourcing, processing, testing, distribution, production, and retail to power every brand in the portfolio. The company is preparing to launch four units with a footprint of 14 brands in Q3 2026, offering growth opportunities in a system-driven, scale-focused environment.
Role Description The CDP (Chef de Partie) Conti role at Betr India Foodworks is a full-time, on-site position based in Gurugram. The CDP Conti will oversee the Continental food section, ensuring consistent quality, taste, and presentation of menu items. Responsibilities include preparing and cooking dishes according to standardized recipes, supervising commis chefs, managing mise en place, and maintaining kitchen hygiene and safety standards. The role involves coordinating with the head chef and other sections to manage service flow, monitoring inventory for the Conti section, and supporting menu development and trials. The CDP Conti is expected to follow company SOPs, uphold brand standards across multiple concepts, and contribute to efficient kitchen operations within a system-driven environment.
Qualifications
- Strong Continental cuisine skills, including preparation, cooking techniques, and plating for a variety of dishes.
- Experience in professional kitchens, preferably in QSR, cloud kitchens, or multi-brand operations.
- Knowledge of food safety, hygiene, and sanitation practices, with the ability to maintain compliance with relevant standards.
- Ability to manage mise en place, handle high-volume service, and coordinate with other sections during peak hours.
- Team leadership capabilities, including supervising junior kitchen staff, training them on recipes and SOPs, and fostering collaboration.
- Basic inventory and stock management skills, including monitoring usage, minimizing wastage, and coordinating with the procurement team.
- Attention to detail in taste, consistency, and presentation, aligned with brand guidelines and customer expectations.
- Diploma or certification in Culinary Arts or Hotel Management, or equivalent practical experience in Continental cuisine.
- Willingness to work flexible shifts, including weekends and holidays, as required by F&B operations.
- Positive, solution-oriented attitude, with openness to learning and adapting within a system-driven, growth-focused organization.
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