Chef De Partie - Alibaug Location

Miros Hotels & Resorts; Greater Noida; Sur place; INR 450 000 - 650 000; Plein temps

Résumé du poste

Miros Hotels & Resorts is seeking a skilled Chef de Partie (CDP) Multi-Cuisine to join our culinary team in Greater Noida. You will be responsible for a specific kitchen section, preparing Indian, Continental, Asian, and Mediterranean dishes with high standards.

The role requires hands-on experience, leadership skills, and the ability to work under pressure in a fast-paced hotel kitchen. Flexibility to work in shifts, weekends, and holidays is essential.

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 international cuisines.

Responsabilités

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

Connaissances

CDP experience

Team leadership

Food safety HACCP

Fast-paced environment

Formation

Diploma in Culinary Arts / Hotel Management

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.