Chef de Partie - Indian Cuisine Night

DO & CO AG; Hounslow; On-site; GBP 30,600 - 37,400; Full time

Benefits offered by this job

On-site meals

Night shift

Referral scheme

Job summary

DO & CO is recruiting a Chef de Partie for the Indian cuisine section on a night shift. You will manage the Indian kitchen station, guide junior chefs, and ensure high standards of quality, safety, and presentation in a busy, luxury airline catering environment.

Responsible for producing authentic Indian dishes, coordinating with the Sous Chef to hit production targets, and maintaining HACCP compliance. On-site meals and professional development opportunities are offered, with a strong focus on

Qualifications

• Previous experience as a Chef de Partie or strong Demi Chef in an Indian cuisine kitchen, hotel, restaurant, catering, or high‑volume food production environment.
• Strong knowledge of authentic Indian cooking techniques, including curries, spices, tandoori preparation, sauces, rice dishes, and traditional breads.
• Good understanding of food safety, hygiene, HACCP, and allergen requirements.
• Ability to produce consistent, high‑quality food while working to strict production schedules.
• Good organisational and communication skills.
• Ability to support and guide junior team members.
• Reliable, flexible, and able to work effectively in a fast‑paced kitchen environment.
• Passion for Indian cuisine and commitment to delivering excellent food quality and presentation.

Responsibilities

• Prepare and produce a variety of authentic Indian dishes, including curries, tandoori items, rice dishes, breads, sauces, and regional specialties.
• Support the Sous Chef in achieving production targets, flight schedules, and operational requirements.
• Ensure correct preparation, portioning, flavour, and presentation of all dishes.
• Monitor the quality and freshness of ingredients, spices, marinades, and finished products.
• Perform regular quality checks to ensure consistency and compliance with standards.
• Support and guide Demi Chefs and Commis Chefs in daily tasks and production requirements.
• Assist with stock control, proper storage, and minimising food waste.
• Maintain a clean, organised, and safe working environment.

Skills

Chef de Partie

Indian cuisine

Food safety HACCP

Organisational skills

Communication skills

Team leadership

Job description

Our production unit takes pride in offering top-tier luxury airline catering that is both elegant and sophisticated. Our team is dedicated to crafting a one‑of‑a‑kind experience that is attractive to even the most discerning passengers. We focus on providing exceptional quality, first‑class service, and an exquisite range of menu options that are sure to impress.

Job Description

The Chef de Partie – Indian Cuisine (Night Shift) is responsible for the preparation and production of authentic Indian cuisine, ensuring all dishes are delivered to the highest DO & CO standards of quality, consistency, and presentation. The role supports the Sous Chef and Executive Chef Team by managing the assigned kitchen section, guiding junior team members, and ensuring smooth daily operations while maintaining food safety and company standards.

• Prepare and produce a variety of authentic Indian dishes, including curries, tandoori items, rice dishes, breads, sauces, and regional specialties.
• Ensure all products are prepared according to DO & CO recipes, specifications, and quality standards.
• Take responsibility for the daily operation and organisation of the Indian cuisine section.
• Support the Sous Chef in achieving production targets, flight schedules, and operational requirements.
• Ensure correct preparation, portioning, flavour, and presentation of all dishes.
• Monitor the quality and freshness of ingredients, spices, marinades, and finished products.
• Perform regular quality checks to ensure consistency and compliance with standards.
• Ensure all kitchen activities follow food safety, HACCP, hygiene, Health & Safety, and company procedures.
• Support and guide Demi Chefs and Commis Chefs in daily tasks and production requirements.
• Assist with stock control, proper storage, and minimising food waste.
• Maintain a clean, organised, and safe working environment.
• Report any issues related to quality, equipment, stock, or production to the Sous Chef.
• Work collaboratively with the kitchen team to maintain a positive and efficient working environment.

Qualifications

• Previous experience as a Chef de Partie or strong Demi Chef in an Indian cuisine kitchen, hotel, restaurant, catering, or high‑volume food production environment.
• Strong knowledge of authentic Indian cooking techniques, including curries, spices, tandoori preparation, sauces, rice dishes, and traditional breads.
• Good understanding of food safety, hygiene, HACCP, and allergen requirements.
• Ability to produce consistent, high‑quality food while working to strict production schedules.
• Good organisational and communication skills.
• Ability to support and guide junior team members.
• Reliable, flexible, and able to work effectively in a fast‑paced kitchen environment.
• Passion for Indian cuisine and commitment to delivering excellent food quality and presentation.

Benefits

• £34,000.00 annual salary
• On‑site role
• Night shift
• Referral scheme perks
• On‑site free meals
• In‑house training opportunities
• Career development opportunities nationally and internationally
• Opportunity to work with a leading luxury global gourmet entertainment market player

DO & CO is an equal opportunity employer. All applicants will be considered for employment without attention to race, colour, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.