Chef De Partie - Alibaug Location

Miros Hotels & Resorts; Delhi; On-site; INR 350,000 - 550,000; Full time

Job summary

Miros Hotels & Resorts is seeking a skilled Chef de Partie (CDP) Multi‑Cuisine to join its culinary team in Delhi. You will manage a kitchen section, prepare varied global cuisines, and uphold high standards of quality, hygiene and food cost control.

The role requires hands-on experience in Indian, Continental, Asian and Mediterranean cuisines, strong teamwork, and the ability to work under pressure in a busy hotel kitchen. Shift flexibility is expected.

Qualifications

• Diploma or certification in Culinary Arts / Hotel Management.
• Minimum 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 cuisines.
• Good understanding of kitchen operations, food costing and portion control.
• Ability to work under pressure in a fast-paced environment.
• Excellent teamwork with leadership and proactive attitude.
• 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 Sous Chef guidance.
• Ensure production follows recipes, quality and portion control.
• Maintain cleanliness, hygiene and HACCP standards.
• Coordinate with chefs and staff for smooth service.
• Monitor stock levels and requisition supplies as needed.
• Ensure consistent taste and presentation of dishes.
• Train and guide junior staff in their section.
• Minimise wastage and control food costs without compromising quality.
• Comply with health, safety and hygiene regulations.

Skills

Team leadership

Under pressure

Fast-paced environment

Education

Diploma/Certificate in Culinary Arts or Hotel Management

Tools

Tandoor

Grill

Cold kitchen

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.