Curry Station Chef de Partie - Authentic Indian Flavour

ALDAR; Abu Dhabi; On-site; AED 100,000 - 167,000; Full time

Job summary

Dhaba is seeking a skilled Curry Chef de Partie to join our pre-opening team in Abu Dhabi, bringing bold, authentic Indian flavours to every plate. You will lead the curry section with precision, speed, and respect for spices, reporting to the Sous Chef and Head Chef.

Requirements include a minimum of 3 years in Indian cuisine, strong curry and gravy skills, and a focus on hygiene and food safety in a high-volume dining setting.

Qualifications

• Minimum 3 years' experience in Indian cuisine including curries and base gravies.
• Knowledge of North and South Indian curry techniques, both vegetarian and non-vegetarian.
• Experience in high-volume or premium casual dining is preferred.
• Strong understanding of hygiene and food safety standards.
• Efficiency and attention to detail under pressure.
• Positive attitude, team spirit and willingness to learn.

Responsibilities

• Prepare, cook and finish all curry dishes to Dhaba recipes and standards.
• Use spices, marinades and techniques correctly to achieve authentic, balanced flavours.
• Maintain consistency in taste, texture and presentation across every dish.
• Manage mise en place, stock rotation and portion control throughout service.
• Follow HACCP and food safety standards at all times.
• Keep the section clean, organised and efficient.
• Support other sections during peak service when needed.
• Report shortages, equipment issues or quality concerns promptly to the Sous Chef.

Skills

Curry preparation

Base gravies

Indian cuisine

High-volume dining

Food safety

Job description

Dhaba is seeking a skilled Curry Chef de Partie to join our pre-opening team in Abu Dhabi, bringing bold, authentic Indian flavours to every plate. You will lead the curry section with precision, speed, and respect for spices, reporting to the Sous Chef and Head Chef.

Requirements include a minimum of 3 years in Indian cuisine, strong curry and gravy skills, and a focus on hygiene and food safety in a high-volume dining setting.