Chef de Partie – Indian

IHG Hotels & Resorts; Uttar Pradesh; On-site; INR 500,000 - 800,000; Full time

Job summary

IHG Hotels & Resorts in India is seeking an experienced Indian cuisine chef to lead daily kitchen operations and supervise Commis Chefs, ensuring authentic regional dishes are prepared to high culinary standards.

The role emphasizes menu planning, cost control, food safety, and teamwork. A Diploma in Culinary Arts or Hotel Management is preferred, with 3–5 years of relevant experience in Indian cuisine.

Qualifications

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

Responsibilities

• 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.

Skills

Leadership

Teamwork

Communication

Food safety

Hygiene

Cost control

Cuisine knowledge

Education

Diploma in Culinary Arts

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.