Chef de Partie – Indian

• Prepare and present authentic Indian cuisine, including North Indian, regional Indian, curries, gravies, tandoor items, and other traditional dishes.
• Manage the assigned kitchen section and ensure smooth daily operations.
• Maintain consistency in taste, quality, portion size, and presentation.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Monitor food production, minimize wastage, and maintain cost control.
• Ensure proper storage, stock rotation, and mise en place.
• Coordinate with the Sous Chef and Executive Chef for menu planning and daily operations.
• Guide and supervise Commis Chefs and other kitchen team members.
• Qualification: Diploma or Certificate in Culinary Arts / Hotel Management preferred.
• Experience: Minimum 3–5 years of relevant experience in Indian cuisine, preferably in a reputed hotel or restaurant.
• Strong knowledge of Indian spices, cooking techniques, and traditional recipes.
• Good leadership, teamwork, and communication skills.
• Knowledge of food safety, hygiene, and kitchen cost control.

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