Chef De Partie - Alibaug Location

Miros Hotels & Resorts; Bengaluru; On-site; INR 400,000 - 700,000; Full time

Job summary

Miros Hotels & Resorts in Bengaluru is seeking a skilled Chef de Partie (CDP) Multi-Cuisine to join the culinary team. You will manage a specific kitchen section and execute Indian, Continental, Asian, and Mediterranean dishes to a high standard.

The role requires hands-on experience, strong knowledge of food cost, HACCP standards, and the ability to train junior staff while maintaining quality and speed in a fast-paced environment.

Qualifications

• Diploma or certification in Culinary Arts / Hotel Management.
• Minimum 3–5 years experience in hotel/restaurant kitchens, with CDP exposure.

Responsibilities

• Prepare, cook, and present multi‑cuisine dishes to high standards.
• Manage a specific kitchen section under guidance of Sous Chef.
• Ensure recipes, quality, and portion control compliance.
• Maintain hygiene and HACCP standards in the work area.
• Coordinate with kitchen team to ensure smooth service.
• Monitor stock levels and requisition supplies as needed.
• Assist in training junior staff and Commis Chefs.
• Support food cost control and minimize wastage.
• Adhere to health, safety, and hygiene regulations.

Skills

CDP Multi-Cuisine

Global cuisines

Kitchen leadership

Time management

Education

Diploma in Culinary Arts / Hotel Management

Job description

Job Summary:

We are looking for a skilled and experienced Chef de Partie (CDP) Multi-Cuisine to join our dynamic culinary team. The ideal candidate should have hands‑on experience in preparing a variety of global cuisines such as Indian, Continental, Asian, and Mediterranean. The CDP will be responsible for managing a specific section of the kitchen, ensuring high‑quality food preparation, maintaining hygiene standards, and assisting in kitchen operations.

Key Responsibilities:

• Prepare, cook, and present multi‑cuisine dishes to the highest standards.
  
• Manage a specific kitchen section (e.g., grill, tandoor, cold kitchen, etc.) under the guidance of the Sous Chef.
  
• Ensure food production is carried out according to recipes, quality standards, and portion control guidelines.
  
• Maintain high levels of cleanliness, hygiene, and food safety in the work area as per HACCP standards.
  
• Coordinate with other chefs and kitchen staff to ensure smooth and timely service.
  
• Check and maintain stock levels of ingredients and requisition supplies as needed.
  
• Monitor the preparation and presentation of food to ensure consistency in taste and appearance.
  
• Train and guide Commis Chefs and junior staff in their section.
  
• Minimize wastage and control food cost without compromising on quality.
  
• Ensure compliance with health, safety, and hygiene regulations at all times.
  

Requirements:

• Diploma or certification in Culinary Arts / Hotel Management or relevant field.
  Minimum 35 years of experience in a hotel or restaurant kitchen, with at least 1–2 years as a CDP.
• Strong knowledge and hands‑on experience in preparing Indian, Continental, Asian, and other international cuisines.
  Good understanding of kitchen operations, food costing, and portion control.
• Ability to work under pressure and in a fast‑paced environment.
• Excellent team player with leadership skills and a proactive attitude.
• Flexibility to work in shifts, weekends, and holidays.