Chef De Partie - Alibaug Location

Miros Hotels & Resorts; Ghaziabad District; Sur place; INR 350 000 - 550 000; Plein temps

Résumé du poste

Miros Hotels & Resorts in Ghaziabad, Uttar Pradesh, is seeking a skilled Chef de Partie (CDP) specializing in multi‑Cuisine to join our dynamic culinary team. You will manage a specific kitchen section and ensure high standards of food quality and hygiene.

The role requires hands‑on experience in Indian, Continental, Asian, and Mediterranean cuisines, leadership abilities, and the capacity to work under pressure in a fast‑paced hotel kitchen.

Qualifications

• Diploma or certification in Culinary Arts / Hotel Management or relevant field.
• Minimum 1–2 years as CDP; 35 years of experience stated in ad seems erroneous, but 1–2 years as CDP is expected.

Responsabilités

• Prepare, cook, and present multi‑cuisine dishes to high standards.
• Manage a specific kitchen section under Sous Chef guidance.
• Ensure recipes, quality standards and portion control are followed.
• Maintain cleanliness, hygiene, and HACCP compliance in work area.
• Coordinate with chefs and kitchen staff for smooth service.
• Check stock levels and requisition supplies as needed.
• Monitor preparation and presentation for consistency.
• Train and guide Commis Chefs and junior staff.
• Minimize wastage and control food cost without compromising quality.
• Ensure health and safety regulations are followed.

Connaissances

Multi-Cuisine Cooking

Team Leadership

Food Safety HACCP

Formation

Diploma in Culinary Arts

Description du poste

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.