Chef De Partie - Indian Cuisine

Miros Hotels & Resorts; Ahmedabad District; On-site; INR 450,000 - 650,000; Full time

Job summary

Miros Hotels & Resorts is seeking an experienced CDP to lead a kitchen section and ensure high-quality Indian cuisine. You will prepare, cook, and present dishes, maintain hygiene per HACCP, and train junior staff.

Applicants should have a Diploma or certification in Culinary Arts or Hotel Management, 3–5 years in a hotel/restaurant kitchen with at least 2 years as a CDP, and flexibility to work shifts including weekends and holidays.

Qualifications

• Diploma or certification in Culinary Arts or Hotel Management is required.
• 3–5 years in a hotel or restaurant kitchen with at least 2 years as a CDP.
• Strong knowledge and hands-on experience in Indian cuisine.
• Good understanding of kitchen operations, food costing, and portion control.
• Ability to work under pressure in a fast-paced environment.
• Leadership, teamwork, and proactive attitude.
• Flexibility to work in shifts, weekends and holidays.

Responsibilities

• Prepare, cook, and present multi-cuisine dishes to high standards.
• Manage a kitchen section (grill, tandoor, cold kitchen, etc.) under Sous Chef guidance.
• Ensure production adheres to recipes, quality, and portion controls.
• Maintain cleanliness, hygiene, and HACCP compliance.
• Coordinate with chefs and staff for smooth service.
• Check stock levels and requisition supplies as needed.
• Monitor presentation and taste consistency.
• Train Commis Chefs and junior staff in their section.
• Minimize wastage and control food cost without quality loss.
• Ensure health, safety, and hygiene regulations are followed.

Skills

Culinary arts

Hotel management understanding

Indian cuisine

Pressure handling

Leadership

Shift flexibility

Education

Diploma or certification in Culinary Arts / Hotel Management or relevant field

Job description

Key Responsibilities:

• Prepare, cook, and present multi-cuisine dishes to the highest standards.
  
• Manage a specific kitchen section (e.g., grill, tandoor, cold kitchen, etc.) under the guidance of the Sous Chef.
  
• Ensure food production is carried out according to recipes, quality standards, and portion control guidelines.
  
• Maintain high levels of cleanliness, hygiene, and food safety in the work area as per HACCP standards.
  
• Coordinate with other chefs and kitchen staff to ensure smooth and timely service.
  
• Check and maintain stock levels of ingredients and requisition supplies as needed.
  
• Monitor the preparation and presentation of food to ensure consistency in taste and appearance.
  
• Train and guide Commis Chefs and junior staff in their section.
  
• Minimize wastage and control food cost without compromising on quality.
  
• Ensure compliance with health, safety, and hygiene regulations at all times.
  

Requirements:

• Diploma or certification in Culinary Arts / Hotel Management or relevant field.
  Minimum 3-5 years of experience in a hotel or restaurant kitchen, with at least 2 years as a CDP.
• Strong knowledge and hands-on experience in preparing Indian, cuisine.
  Good understanding of kitchen operations, food costing, and portion control.
• Ability to work under pressure and in a fast-paced environment.
• Excellent team player with leadership skills and a proactive attitude.
• Flexibility to work in shifts, weekends, and holidays.