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.