Chef De Partie - Alibaug Location

Miros Hotels & Resorts; Chennai District; On-site; INR 350,000 - 600,000; Full time

Job summary

Miros Hotels & Resorts is seeking a skilled Chef de Partie (CDP) Multi-Cuisine to join our culinary team in Chennai. The ideal candidate will handle a kitchen section and contribute to Indian, Continental, Asian, and Mediterranean dishes with strong hygiene and portion control.

The role requires hands-on cooking, ability to work under pressure, and leadership of junior staff, with flexibility for shifts, weekends, and holidays.

Qualifications

• Diploma or certification in Culinary Arts / Hotel Management or relevant field.
• Minimum 3–5 years of hotel or restaurant kitchen experience, with at least 1–2 years as a CDP.
• Strong knowledge and hands-on experience in Indian, Continental, Asian, and other international cuisines.

Responsibilities

• Prepare, cook, and present multi-cuisine dishes to high standards.
• Manage a specific kitchen section under guidance of the Sous Chef.
• Ensure recipes are followed, quality standards met, and portions controlled.
• Maintain cleanliness, hygiene, and food safety per HACCP standards.

Skills

CDP experience

Multi-Cuisine

Team leadership

Education

Diploma in Culinary Arts

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.