Chef De Partie

Anantara Group; Jaipur; On-site; INR 350,000 - 500,000; Full time

Job summary

Anantara Jewel Bagh Jaipur Hotel is seeking a Chef De Partie to join our luxury kitchen team in Jaipur. You will work under the restaurant chef to support daily kitchen operations and contribute to the development of our menu concepts and standards.

This role emphasizes maintaining food safety, presentation guidelines, and outlet safety while collaborating with a skilled team to deliver high-quality dining experiences for our guests.

Qualifications

• Experience in a fast-paced hotel kitchen.
• Ability to maintain food safety and hygiene standards.
• Collaborative team player with good communication.

Responsibilities

• Assist the restaurant chef in daily kitchen operations.
• Support development of restaurant cuisine concepts and standards.
• Ensure safe food handling and presentation guidelines.
• Maintain outlet safety and cleanliness.

Job description

## Chef De PartieApply: Jaipur, India: Full time: Posted Today: JR116019**Job Location:**Anantara Jewel Bagh Jaipur HotelAnantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning ‘without end’, our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression — for our guests and for our people. Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world’s most captivating locales — from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits. **WHY THIS JOB EXISTS**To serve the needs of the business, our guests and our colleagues by supporting the food production of a hotel outlet.Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market.At Minor Hotels, we are proud to represent our hotel and our country to guests from all over the world. We treat our guests and our colleagues with respect, and work hard together to deliver the highest quality of service to all.**KEY DUTIES AND RESPONSIBILITIES**Please note that this is not an exhaustive list of everything that needs to be done. Minor Hotels employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:· With the restaurant chef, organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.· Support the development of Restaurant cuisine concepts and standards. Be familiar with local market & suppliers. Recommend menu changes according to seasonal product availability.· Adhere to Minor Hotels food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Minor Hotels presentation guidelines.· Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.· Maintain outlet safety at all times.· Take responsibility for asset management of all outlet property and facilities.· Participate in departmental training to improve departmental skills and hotel service levels, providing Team Members the training and resources to take care of our guests.· Promote positive inter-departmental relations through candid communication and cooperation.