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Company Description SECRET SLICE SOCIETY is a growing, quality-focused food brand dedicated to serving distinctive, high-standard culinary experiences. The company emphasizes consistency, creativity, and exceptional guest service in a lively, collaborative kitchen environment. Team members are encouraged to contribute ideas, take ownership of their craft, and support one another to deliver memorable dining experiences. Joining SECRET SLICE SOCIETY offers opportunities to refine professional kitchen skills, work with premium ingredients, and grow within an ambitious, service-driven organization.
Role Description The Senior CDP (Chef de Partie) at SECRET SLICE SOCIETY is a full-time, on-site role based in Ludhiana. The Senior CDP oversees a specific kitchen section, manages mise en place, and ensures dishes are prepared and presented to brand standards during service. This role involves supervising junior team members, coordinating with the sous chef and head chef, maintaining hygiene and food safety compliance, and monitoring stock levels and ordering needs for the section. The Senior CDP also contributes to menu development, tests new recipes, and supports training to ensure consistency and efficiency across the kitchen. The position requires hands-on leadership during peak hours, effective communication with front-of-house, and a proactive approach to resolving operational issues.
Qualifications
- Strong experience as a CDP or Senior CDP in a professional kitchen, preferably in a high-volume or premium casual dining environment.
- Proficiency in food preparation, cooking techniques, and plating standards for the assigned section (e.g., hot kitchen, cold kitchen, or specialty area).
- Sound knowledge of food safety, hygiene regulations, and kitchen cleanliness practices, with a commitment to maintaining strict standards.
- Ability to supervise, train, and motivate junior kitchen staff, delegate tasks effectively, and support a positive, respectful team culture.
- Good organizational and time-management skills, with the capacity to handle multiple orders, maintain mise en place, and work under pressure.
- Basic inventory management skills, including tracking stock, minimizing waste, and coordinating with management on ordering needs.
- Flexibility to work shifts, weekends, and holidays as required by restaurant operations.
- Diploma or certification in Culinary Arts or a related field is preferred; equivalent hands-on experience will also be considered.
- Willingness to learn, adapt to brand standards, and contribute to menu innovation and continuous improvement in the kitchen.
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