Chef De Partie - Alibaug Location

Miros Hotels & Resorts; Dadri; On-site; INR 400,000 - 600,000; Full time

Job summary

Miros Hotels & Resorts in India is seeking an experienced Chef de Partie (CDP) – Multi-Cuisine – to join our dynamic culinary team. You will manage a specific kitchen section and prepare Indian, Continental, Asian, and Mediterranean dishes to exacting standards.

The ideal candidate holds a Culinary Arts or Hotel Management diploma, has 1–2 years as a CDP, can work under pressure, lead junior staff, maintain HACCP hygiene, and help control costs while delivering consistent quality.

Qualifications

• Diploma or certification in Culinary Arts / Hotel Management or relevant field.
• 35+ years of experience in a hotel or restaurant kitchen, with at least 1–2 years as a CDP.
• Strong knowledge of Indian, Continental, Asian and other international cuisines.
• Knowledge of kitchen operations, food costing and portion control.
• Ability to work under pressure in a fast-paced environment.
• Leadership and proactive team player.
• Flexibility to work in shifts, weekends and holidays.

Responsibilities

• Prepare, cook, and present multi‑cuisine dishes to high standards.
• Manage a specific kitchen section under the guidance of the Sous Chef.
• Ensure recipes, quality standards and portion control.
• Maintain cleanliness, hygiene and HACCP compliance.
• Coordinate with chefs and kitchen staff for timely service.
• Check stock levels and requisition supplies.
• Monitor presentation for consistency.
• Train and guide Commis Chefs and junior staff.
• Minimize wastage and control food cost.
• Ensure health and hygiene regulations are followed.

Skills

Multi-Cuisine cooking

Food preparation

HACCP knowledge

Leadership

Team collaboration

Work under pressure

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.