Chef de Partie – Indian

IHG Hotels & Resorts; Uttar Pradesh; On-site; INR 335,000 - 502,000; Full time

Job summary

IHG Hotels & Resorts in Uttar Pradesh seeks an experienced Indian Cuisine Chef to lead a busy kitchen station, crafting North Indian and regional dishes with authenticity and consistency. You will supervise Commis Chefs, ensure food safety and cost control, coordinate with the Sous and Executive Chefs on menus, and maintain mise en place and quality across all plated items.

Diploma or certificate in culinary arts or hotel management is preferred, and 3–5 years of relevant experience in a reputed

Qualifications

• Minimum 3–5 years of relevant experience in Indian cuisine.
• 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 across North Indian and regional 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.

Education

Diploma or Certificate in Culinary Arts / Hotel Management

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.

• 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.