Chef De Partie Chinese Sichuan - Wok

ANdAZ; Indien; Vor Ort; INR 600.000 - 900.000; Vollzeit

Zusammenfassung

Andaz Delhi is seeking a skilled Chef de Partie – Wok with deep expertise in authentic Chinese cuisine, including Mala flavours and 24 Sichuan flavour combinations. The role requires precise technique, bold flavours, and consistent execution to deliver exceptional dishes.

You will organize and set up the wok station, maintain standard recipes, train staff, monitor costs, and collaborate with the Chef de Cuisine to uphold Hyatt standards and policies.

Qualifikationen

• Proven experience in wok-based cooking with authentic Chinese techniques.
• Ability to interpret Mala and Sichuan flavour profiles.
• Maintains high standards of kitchen hygiene and recipe accuracy.
• Willingness to work across kitchen sections as needed.
• Trains kitchen staff in section-specific skills.

Aufgaben

• Organise and set up the wok section to maximise productivity.
• Ensure dishes are prepared consistently per standard recipes.
• Assist Chef de Cuisine/Sous Chef to meet hotel policies and standards.
• Monitor food costs and reduce waste where possible.
• Train culinary staff in required skills for their role.
• Work across kitchen sections when required by the team.

Kenntnisse

Wok cooking

Chinese cuisine

Mala flavour profiles

Staff training

Jobbeschreibung

Job Description:

Organization- Andaz Delhi

Summary

We are seeking a skilled Chef de Partie – Wok with a strong understanding of authentic Chinese cuisine, the Mala flavour profile, and 24 traditional Sichuan flavour combinations. Passion for authentic techniques, precise execution, bold flavours, and consistently delivering exceptional dishes is essential.

Operational

• Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity.
• Ensures that all dishes from that section are prepared consistently and according to standard recipes.
• Assists the Chef de Cuisine/Sous Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
• Monitors food and operating costs and controls these by reducing waste.
• Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.
• Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
• Ensures the sanitation standards for kitchen are being met.
• Be familiar with all sections of the kitchen to facilitate the flexible use of employees.
• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
• Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.
• Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
• Ensures the sanitation standards for kitchen are being met.
• Be familiar with all sections of the kitchen to facilitate the flexible use of employees.
• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Financial

• Assists to maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
• Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

People

• Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.
• Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
• Ensures the sanitation standards for kitchen are being met.
• Be familiar with all sections of the kitchen to facilitate the flexible use of employees.
• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Other duties

• Attends and contributes to all training sessions and meetings as required.
• Exercises responsible behaviour at all times and positively representing the hotel team and Hyatt International.
• Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations.
• Reads the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.
• Ensures high standards of personal presentation and grooming.
• Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
• Carries out any other reasonable duties and responsibilities as assigned.

Requirements: