Chef De Partie

Ratnamouli Trade Comm; Kamrup Metropolitan; On-site; INR 300,000 - 600,000; Full time

Benefits offered by this job

Free meal

Free Accommodation

Festive Bonus

Job summary

Ratnamouli Trade Comm is seeking an experienced Chef de Partie for its Chinese kitchen. You will manage the assigned Chinese section, oversee a team, and ensure authentic dishes are prepared to high standards of quality and hygiene.

The role involves cost control, mise en place, and coordination with the Sous Chef for smooth service. You will supervise Commis Chefs, maintain HACCP compliance, contribute to menu development, and ensure timely dispatch during peak hours while upholding consistency

Qualifications

• 2–4 years of experience in Chinese cuisine.
• Good knowledge of authentic Chinese and Indo-Chinese cooking.
• Expertise in wok handling and Chinese cooking techniques.
• Knowledge of Chinese ingredients, sauces, spices, and seasonings.
• Strong leadership and team management skills.
• Knowledge of food safety, hygiene, and kitchen operations.
• Ability to work under pressure and maintain consistency.

Responsibilities

• Prepare and cook a variety of Chinese dishes across Cantonese, Sichuan, Hunan and Indo-Chinese styles.
• Handle cooking techniques such as stir-frying, deep-frying, steaming, braising, and wok work.
• Ensure consistency in taste, presentation, portion size, and quality.
• Prepare sauces, stocks, marinades, gravies, and other essentials.
• Manage mise en place and ensure ingredients are ready before service.
• Supervise Commis Chefs and kitchen helpers in the section.
• Ensure proper storage, labeling and FIFO rotation of items.
• Monitor food wastage and cost; maintain hygiene and HACCP standards.
• Coordinate with Sous Chef and other sections for smooth operations.
• Assist in menu planning, recipe development and new dish trials.
• Ensure timely preparation and dispatch during peak hours.

Skills

Chinese cuisine

Wok handling

Leadership

Food safety

Pressure handling

Job description

Job Description Chef de Partie (Chinese Cuisine)

Position: Chef de Partie – Chinese
Department: Food Production / Kitchen
Reports To: Sous Chef / Head Chef
Location: As per hotel/restaurant requirements

Job Summary

Responsible for managing the assigned Chinese kitchen section, ensuring the preparation and presentation of authentic Chinese dishes to the highest standards of quality, consistency, hygiene, and guest satisfaction. The Chef de Partie will supervise kitchen team members, maintain food cost controls, and ensure smooth daily kitchen operations.

Key Responsibilities

1. Prepare and cook a variety of Chinese dishes, including Cantonese, Sichuan, Hunan, and Indo-Chinese cuisine.
2. Handle Chinese cooking techniques such as stir-frying, deep-frying, steaming, braising, and wok cooking.
3. Ensure consistency in taste, presentation, portion size, and food quality.
4. Prepare sauces, stocks, marinades, gravies, and other Chinese kitchen essentials.
5. Manage daily mise en place and ensure all ingredients are prepared before service.
6. Supervise and guide Commis Chefs and kitchen helpers in the assigned section.
7. Ensure proper storage, labeling, and rotation of food items using FIFO standards.
8. Monitor food wastage, portion control, and food cost.
9. Maintain cleanliness and hygiene in accordance with HACCP and food safety standards.
10. Coordinate with the Sous Chef and other kitchen sections for smooth operations.
11. Ensure all kitchen equipment, utensils, and workstations are properly maintained.
12. Assist in menu planning, recipe development, and new dish trials.
13. Ensure timely preparation and dispatch of food during peak service hours.

Skills & Qualifications

• Minimum 2–4 years of experience in Chinese cuisine.
• Good knowledge of authentic Chinese and Indo-Chinese cooking.
• Expertise in wok handling and Chinese cooking techniques.
• Knowledge of Chinese ingredients, sauces, spices, and seasonings.
• Strong leadership and team management skills.
• Knowledge of food safety, hygiene, and kitchen operations.
• Ability to work under pressure and maintain consistency.

Key Performance Indicators (KPIs)

• Food quality and consistency.
• Guest satisfaction and food presentation.
• Food cost and wastage control.
• Kitchen hygiene and food safety compliance.
• Timely food preparation and service.
• Team discipline and productivity.

Overall Responsibility

To manage the assigned Chinese kitchen section and ensure high standards of food quality, operational efficiency, hygiene, and guest satisfaction.

Perks and benefits

Free meal, Free Accommodation, Festive Bonus