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Chef de Cuisine

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The Chef de Cuisine is the head of a single kitchen or restaurant outlet — one rung below an Executive Chef in a large hotel hierarchy, or the top of the food chain in a standalone restaurant. In India this means running the kitchen at a 5-star hotel outlet (Wasabi by Morimoto at Taj Mumbai, Bukhara at ITC Maurya Delhi, Indian Accent Delhi), a boutique fine-dining restaurant, or a mid-to-large standalone multi-outlet brand. Typical experience is 6–12 years, with the final step-up from Sous Chef happening when a chef demonstrates menu-design ownership, brigade management, and outlet-level P&L accountability. The role covers everything from purchasing and vendor negotiations to plating consistency, FSSAI compliance, food cost control, and service-floor coordination. Entry paths include graduating from IHM (Institute of Hotel Management) institutions across India — IHM Chennai, IHM Pusa Delhi, IHM Mumbai — followed by a progression through commis, demi-chef, chef de partie, and sous chef before reaching CdC level. At the top of scale, a CdC may spin off as a chef-owner of their own restaurant, with equity in the brand.