Chef De Partie

Lady Aiko; Shillong; On-site; INR 350,000 - 520,000; Full time

Job summary

Lady Aiko in Shillong invites a Chef De Partie to join its experiential dining kitchen, focusing on Asian hotpot and Korean BBQ influenced menus. You will prep ingredients, cook and plate dishes to brand standards while ensuring hygiene and safety. You will supervise junior staff and collaborate with Head Chef and Sous Chefs to deliver memorable meals.

The role supports inventory management, quality control, and efficient kitchen operations during service, on-site in Shillong.

Qualifications

• Strong technical cooking skills covering sauce prep, grilling, hotpot mise en place and precise plating.
• Experience in Asian cuisines, preferably hotpot or Korean BBQ.
• Knowledge of kitchen hygiene, food safety and proper storage of ingredients.
• Ability to supervise junior kitchen staff and maintain calm during peak hours.
• Willingness to work flexible hours including evenings, weekends and holidays.
• Passion for experiential dining and guest-focused service.

Responsibilities

• Prep ingredients, cook and plate menu items to brand standards.
• Maintain hygiene and food safety standards at all times.
• Oversee commis-level team members and delegate tasks.
• Collaborate with Head Chef and Sous Chefs to execute menus.
• Support inventory management, quality control and smooth service operations.

Skills

Sauce preparation

Grilling

Hotpot mise en place

Precise plating

Team supervision

Attention to detail

Brand quality standards

Communication skills

Collaboration with kitchen team

Flexible hours

Education

Culinary diploma or formal training

Job description

Company Description Lady Aiko is an experiential dining destination that blends Asian hotpot and Korean BBQ traditions with creative global influences to create immersive, interactive meals. The restaurant focuses on heartfelt, shared dining experiences that emphasize connection, culture, and comfort. Every aspect, from carefully crafted broths to thoughtful design elements, is curated to spark joy and encourage guests to linger and connect. Founded by Chef Reuben, Lady Aiko aims to become India’s most beloved experiential dining space, known for warmth, creativity, and the joy of eating together. At Lady Aiko, the team is dedicated to serving not just food, but lasting memories.

Role Description The Chef De Partie at Lady Aiko is responsible for managing a specific section of the kitchen, ensuring dishes are prepared consistently to brand standards and served on time. Day-to-day tasks include prepping ingredients, cooking and plating menu items, maintaining hygiene and food safety standards, and overseeing commis-level team members. The role involves collaborating closely with the Head Chef and Sous Chefs to execute menus inspired by Asian hotpot, Korean BBQ, and other experiential dining concepts. The Chef De Partie will also support inventory management, quality control, and efficient kitchen operations during service. This is a full-time, on-site role based in Shillong.

Qualifications

• Strong technical cooking skills, including sauce preparation, grilling, hotpot mise en place, and precise plating.
• Experience in Asian cuisines, preferably hotpot, Korean BBQ, or related interactive dining formats.
• Knowledge of kitchen hygiene, food safety regulations, and proper handling and storage of ingredients.
• Ability to supervise junior kitchen staff, delegate tasks, and maintain a calm, organized work environment during peak hours.
• Attention to detail, consistency in execution, and commitment to maintaining brand quality standards.
• Effective communication skills and the ability to collaborate with the wider restaurant team, including front-of-house staff.
• Previous experience as a Demi Chef De Partie or Chef De Partie in a professional kitchen.
• Culinary diploma or formal training from a recognized hospitality or culinary institute is preferred.
• Willingness to work flexible hours, including evenings, weekends, and holidays as required by restaurant operations.
• Passion for experiential dining, creativity with flavors, and a guest-focused mindset.