Chef De Partie (Indian Cuisine)

Key Responsibilities

• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).

• Ensure consistency in taste, presentation, portion control, and food quality across all food production activities.
• Support large-scale catering, banquet functions, institutional dining, and bulk meal production while meeting service timelines.
• Monitor food preparation and cooking processes to maintain quality, safety, and efficiency.
• Ensure all kitchen areas, equipment, utensils, and workstations are maintained in a clean and sanitary condition.
• Comply with all company policies and government regulations relating to food safety, hygiene, and workplace safety standards.
• Conduct and record daily temperature checks for refrigerators, freezers, and cooked food in accordance with food safety requirements.
• Assist the Sous Chef and Head Chef in menu planning, recipe standardization, food costing, and special promotions.
• Manage inventory, stock rotation (FIFO), and minimize food wastage.
• Supervise and guide Assistant Cooks, Kitchen Helpers, and other junior kitchen staff to ensure smooth kitchen operations.
• Ensure sufficient mise en place and availability of menu items throughout service periods.
• Report equipment malfunctions and maintenance issues promptly to management.
• Support kitchen operations during peak periods and perform any other duties assigned by management.

Key Requirements

• Minimum 3-5 years of relevant experience as a Chef De Partie or similar role specializing in Indian cuisine.
• Proven experience in the hotel, restaurant, catering, banquet, central kitchen, institutional catering, or high-volume food production environment.
• Strong knowledge of authentic Indian cooking techniques, spices, ingredients, and regional cuisines.
• Experience in large-volume meal production and catering operations is highly preferred.
• Ability to prepare curries, tandoor items, rice dishes, snacks
• Good understanding of food safety, HACCP, hygiene, and sanitation practices.
• Strong organizational and time-management skills with the ability to work under pressure in a fast-paced environment.
• Ability to supervise and train junior kitchen team members.
• Good communication and teamwork skills.
• Culinary certification or relevant professional qualification is an advantage.