Chef De Partie - Alibaug Location

Miros Hotels & Resorts; Faridabad District; On-site; INR 350,000 - 520,000; Full time

Job summary

Miros Hotels & Resorts in India seeks a skilled Chef de Partie (CDP) Multi-Cuisine to join our dynamic culinary team. You will manage a specific kitchen section and prepare diverse dishes across Indian, Continental, Asian, and Mediterranean cuisines with attention to quality and consistency.

Responsibilities include maintaining HACCP hygiene, coordinating with chefs and staff, controlling wastage and food cost, and training junior team members to uphold high standards in a fast-paced

Qualifications

• 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.

Responsibilities

• Prepare, cook, and present multi‑cuisine dishes to the highest standards.
• Manage a specific kitchen section under the guidance of the Sous Chef.
• Ensure food production follows recipes, quality standards, and portion control.
• Maintain cleanliness, hygiene, and food safety per HACCP standards.
• Coordinate with chefs and kitchen staff for smooth, timely service.
• Check and maintain stock levels of ingredients and requisition supplies as needed.
• Monitor preparation and presentation for 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.

Skills

Multi-cuisine cooking

Team leadership

Food safety HACCP

Fast-paced environment

Kitchen operations

Education

Diploma or cert 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.