Chef de Partie

Position: Chef de Partie – Indian Cuisine
Department: Food & Beverage / Kitchen Operations
Industry: Hospitality / Student Housing / Co-Living
Experience: 3–5 Years
Employment Type: Full-Time
Location: Delhi

About the Role

We are looking for a skilled and passionate Chef de Partie (CDP) – Indian Cuisine to manage the Indian kitchen section and ensure the consistent preparation of high-quality, hygienic, and flavourful Indian dishes. The ideal candidate should have strong expertise in Indian cooking, kitchen operations, food safety, and team coordination, preferably in hotels, hostels, institutional catering, or large-scale kitchens.

Key Responsibilities

• Manage the daily operations of the Indian cuisine section, ensuring timely preparation and service.
• Prepare a variety of Indian dishes, including North Indian curries, dals, gravies, vegetables, rice, breads, and regional specialities.
• Ensure consistency in taste, quality, portion sizes, presentation, and recipe standards.
• Plan and execute daily menus in coordination with the Head Chef or Sous Chef.
• Supervise and guide Commis Chefs and kitchen helpers working in the assigned section.
• Monitor ingredient quality, freshness, storage, and availability.
• Maintain food hygiene, kitchen cleanliness, and safety standards in accordance with company SOPs.
• Follow proper food storage, labelling, FIFO practices, and temperature-control procedures.
• Minimise food wastage and support effective portion and cost control.
• Coordinate with the stores and procurement teams for ingredient requirements and stock replenishment.
• Ensure timely food preparation for bulk cooking and high-volume meal service, as required.
• Maintain kitchen equipment and report maintenance issues promptly.
• Support menu planning, recipe standardisation, and continuous improvement in food quality.

Candidate Requirements

• Minimum 3–5 years of experience in Indian cuisine, preferably in hotels, restaurants, hostels, institutional catering, or central kitchens.
• Strong knowledge of Indian spices, gravies, marinades, cooking techniques, and regional dishes.
• Experience in bulk food preparation and high-volume kitchen operations is preferred.
• Good understanding of food safety, hygiene, and kitchen SOPs.
• Ability to manage kitchen staff and work effectively under time constraints.
• Strong organisational skills, attention to detail, and a quality-focused approach.
• Culinary qualification or hotel management diploma is preferred.

Key Skills

Indian Cuisine Expertise | Bulk Cooking | Menu Execution | Kitchen Team Supervision | Food Safety & Hygiene | Inventory Management | Portion Control | Cost Control | Food Quality Standards

Preferred Background: Candidates with experience in hotel kitchens, institutional catering, hostels, corporate cafeterias, or student housing food operations will be preferred.

Pay: ₹25,000.00 - ₹35,000.00 per month

Benefits:

• Food provided
• Provident Fund

Work Location: In person