Chef De Partie - Western​/Indian

Position: Chef De Partie - Western/ Indian
About the Role

To oversee and manage a designated kitchen section (Western or Indian), ensuring high-quality food production, consistency in taste and presentation, and adherence to hygiene and safety standards.

Key Responsibilities:

Operational Responsibilities:

- Manage and supervise the assigned kitchen section (Western / Indian).
- Prepare and present dishes as per established recipes and brand standards.
- Ensure consistency in taste, portioning, and presentation.
- Assist in menu planning and development in coordination with the Sous Chef / Executive Chef.
- Monitor food stock levels and place requisitions as required.
- Minimize food wastage and maintain proper food cost control.

Quality & Hygiene:

- Ensure compliance with food safety standards (HACCP) and hygiene practices.
- Maintain cleanliness and organization of the work area.
- Ensure proper storage, labeling, and rotation of food items (FIFO).

Team Management:

- Supervise and guide Commis chefs .
- Train junior team members on recipes, plating, and kitchen procedures.
- Ensure smooth coordination with other kitchen sections and service team.

Administrative Responsibilities:

- Maintain daily production records and temperature logs.
- Assist in inventory control and stock verification.
- Report any equipment maintenance issues to the concerned department.

Key Skills &

Competencies:

- Strong knowledge of Western / Indian cuisine techniques.
- Good understanding of food safety and hygiene standards.
- Ability to work under pressure in a fast-paced environment.
- Strong leadership and team management skills.
- Attention to detail and quality-oriented approach.

Educational

Qualification:

- Degree in Culinary Arts or Hotel Management.

Experience:

- Minimum 4–6 years of kitchen experience.
- At least 1–2 years of experience as Demi Chef De Partie or equivalent role.