Chef De Partie - Indian Cuisine

Miros Hotels & Resorts; Bengaluru; On-site; INR 279,000 - 469,000; Full time

Job summary

Miros Hotels & Resorts in Bengaluru invites an experienced cook to join our kitchen team as a CDP. You will prepare, cook and present multi-cuisine dishes to the highest standards and manage a specific kitchen section under the Sous Chef's guidance.

We seek hands-on professionals with 3-5 years of hotel or restaurant kitchen experience, strong knowledge of Indian cuisine, and the ability to work under pressure while maintaining cost controls and hygiene. Shifts include weekends and holidays.

Qualifications

• Diploma or certification in Culinary Arts / Hotel Management.
• Strong knowledge of Indian cuisine and hands-on kitchen experience.
• Ability to work under pressure in a fast-paced hotel/restaurant environment.

Responsibilities

• Prepare, cook, and present multi-cuisine dishes to the highest standards.
• Manage a specific kitchen section under the guidance of the Sous Chef.
• Ensure food is produced according to recipes, quality standards, and portion controls.

Skills

Indian cuisine

Team leadership

Pressure handling

Food costing

HACCP hygiene

Education

Diploma or certification in Culinary Arts / Hotel Management

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.