Chef de Partie – Indian Specialty Cuisine

About the role

The hotel seeks a Chef de Partie specialized in Indian cuisine to support the Executive Chef and Sous Chef in delivering high‑quality dishes. You will work in a dynamic kitchen environment, ensuring cleanliness, safety, and consistency of all food preparation.

Key responsibilities

• Prepare and plate Indian specialty dishes according to recipes, photos and standards.
• Assist with breakfast M.E.P., clear and store leftovers, and ensure proper labeling and refrigeration.
• Maintain a tidy, clean and sanitized workstation; clean equipment at the end of each shift.
• Cover dishes with foil or film before cold‑room storage to prevent bacterial growth.
• Support the Chef, Sous Chef and other cooks when requested, including cross‑departmental assistance.
• Train subordinate staff in daily duties and monitor their performance.
• Report any equipment malfunctions and safety hazards promptly.

Required profile

• High school diploma or equivalent, plus culinary school qualification.
• Minimum 2 years hotel industry experience, with at least 1 year in a similar Chef de Partie role.
• Fluency in English (written and verbal); additional language is a plus.

Required skills

• Proficient use of various cooking methods, ingredients, equipment and tools.
• Strong knowledge of food safety, sanitation and best cooking practices.
• Ability to multitask, organize work efficiently and manage time under pressure.
• Effective communication and interpersonal skills for team collaboration.