Chef De Partie Indian

IHG Hotels & Resorts; Lucknow; On-site; INR 350,000 - 550,000; Full time

Job summary

IHg Hotels & Resorts in Lucknow, India, is seeking an experienced Chef de Partie to prepare authentic Indian dishes across regional and tandoor cuisines. You will manage a kitchen section, ensure daily operations run smoothly, and maintain high standards of taste, portion control and presentation.

The candidate should have 3–5 years of relevant Indian cuisine experience, possess a Diploma or Certificate in Culinary Arts or Hotel Management, and demonstrate strong leadership, teamwork,

Qualifications

• Diploma or certificate in Culinary Arts / Hotel Management preferred.
• Experience: 3–5 years in Indian cuisine, ideally in a reputed hotel or restaurant.
• Strong knowledge of Indian spices, cooking techniques, and traditional recipes.
• Good leadership, teamwork and communication skills.
• Knowledge of food safety, hygiene and kitchen cost control.

Responsibilities

• Prepare and present authentic Indian cuisine (North Indian, regional Indian, curries, gravies, tandoor items).
• Manage the assigned kitchen section and ensure smooth daily operations.
• Maintain consistency in taste, quality, portion size, and presentation.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Monitor food production, minimize wastage and maintain cost control.
• Ensure proper storage, stock rotation and mise en place.
• Coordinate with Sous Chef and Executive Chef for menu planning and daily operations.
• Guide and supervise Commis Chefs and other kitchen team members.

Skills

Leadership

Teamwork

Communication

Indian spices knowledge

Cooking techniques

Traditional recipes

Food safety

Cost control

Education

Diploma/Certificate in Culinary Arts or Hotel Management

Job description

Job Description

• Prepare and present authentic Indian cuisine, including North Indian, regional Indian, curries, gravies, tandoor items, and other traditional dishes.


• Manage the assigned kitchen section and ensure smooth daily operations.


• Maintain consistency in taste, quality, portion size, and presentation.


• Ensure compliance with food safety, hygiene, and sanitation standards.


• Monitor food production, minimize wastage, and maintain cost control.


• Ensure proper storage, stock rotation, and mise en place.


• Coordinate with the Sous Chef and Executive Chef for menu planning and daily operations.


• Guide and supervise Commis Chefs and other kitchen team members.


• Qualification: Diploma or Certificate in Culinary Arts / Hotel Management preferred.


• Experience: Minimum 3–5 years of relevant experience in Indian cuisine, preferably in a reputed hotel or restaurant.


• Strong knowledge of Indian spices, cooking techniques, and traditional recipes.


• Good leadership, teamwork, and communication skills.


• Knowledge of food safety, hygiene, and kitchen cost control.