Chef de Partie – Indian

InterContinental Hotels Group; Varanasi; On-site; INR 450,000 - 800,000; Full time

Job summary

InterContinental Hotels Group in India seeks an experienced Indian Cuisine Chef to lead a kitchen section, oversee daily operations, and ensure authentic North Indian and regional dishes are prepared to the highest standards.

The ideal candidate has 3–5 years in Indian cuisine at reputed hotels, strong knowledge of spices and traditional recipes, leadership and teamwork skills, and a Diploma or Certificate in Culinary Arts or Hotel Management.

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.
• Good leadership, teamwork, and communication skills.
• Knowledge of food safety, hygiene, and kitchen cost control.

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

Culinary knowledge

Cost control

Education

Diploma in Culinary Arts

Certificate in 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.