Chef De Partie

The Fresh Factory; Lucknow; On-site; INR 400,000 - 640,000; Full time

Job summary

The Fresh Factory in Lucknow is seeking a skilled Chef De Partie to lead a specific kitchen section, ensuring consistent taste, portions, and presentation while upholding our clean-eating standards.

You will supervise mise en place, monitor hygiene and safety, manage inventory for your section, train junior staff, and collaborate with chefs and servers to deliver exceptional guest experiences during busy service.

Qualifications

• Candidate has solid experience as a Chef De Partie or similar in a professional kitchen.
• Experience with healthy or clean-eating concepts is preferred.
• Strong cooking, plating, and portion-control skills with consistency.
• Knowledge of kitchen hygiene, food safety, and proper storage.
• Ability to organize a section, mise en place, and inventory basics.
• Excellent communication and teamwork in a fast-paced kitchen.
• Familiarity with cost control and waste reduction practices.
• Formal culinary training or certification is preferred.

Responsibilities

• Prepare and cook menu items to company standards.
• Supervise a specific kitchen section and coordinate mise en place.
• Monitor food quality, portions, and presentation during service.
• Support smooth service during peak hours and maintain hygiene.
• Assist with inventory, stock rotation, and basic cost control.

Skills

Chef De Partie experience

Food preparation & cooking techniques

Kitchen hygiene & safety

Section management & mise en place

Inventory control basics

Communication & teamwork

Adaptability in busy service

Cost control & waste reduction

Culinary training or certification

Education

Diploma/Certificate in Culinary Arts

Job description

We are a clean, design-forward, ingredient-driven food and retail experience where hospitality, wellness, and culture come together.

Role Description This is a full-time, on-site Chef De Partie role based in Lucknow. The Chef De Partie is responsible for preparing and cooking menu items to company standards, maintaining consistency in portioning, presentation, and taste. Daily tasks include supervising a specific kitchen section, organizing mise en place, monitoring food quality, and supporting smooth service during peak hours. The role also involves maintaining hygiene and safety standards, managing inventory for the assigned section, and coordinating with other kitchen team members to ensure efficient operations. The Chef De Partie will help train junior staff, support menu development, and contribute ideas to improve workflows and guest satisfaction.

Qualifications

• Solid experience as a Chef De Partie or similar role in a professional kitchen, ideally with exposure to healthy or clean-eating concepts.
• Strong skills in food preparation, cooking techniques, plating, and portion control, with attention to quality and consistency.
• Knowledge of kitchen hygiene, food safety standards, and proper handling and storage of ingredients.
• Ability to organize and manage a specific kitchen section, including mise en place, stock rotation, and basic inventory control.
• Effective communication and teamwork skills, with the ability to collaborate smoothly with chefs, servers, and support staff.
• Capacity to work in a fast-paced environment, adapt to changing priorities, and maintain composure during busy service periods.
• Basic understanding of cost control and waste reduction practices to support operational efficiency.
• Relevant culinary training or certification from a recognized institute is preferred.
• Commitment to clean eating principles and enthusiasm for transparent, traceable food practices.