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.