Chef De Partie - Indian Cuisine

Miros Hotels & Resorts; Chennai District; On-site; INR 400,000 - 800,000; Full time

Benefits offered by this job

None

Job summary

Miros Hotels & Resorts in Chennai is seeking a skilled Commis CDP to lead a kitchen station, prepare Indian cuisine, and maintain high standards of taste and presentation.

You will follow recipes, manage portion control, control costs, train junior staff, ensure HACCP compliance, and work in a fast-paced environment with shifts.

Qualifications

• Must have relevant training in culinary arts or hotel management.
• Strong ability to work under pressure in a fast-paced kitchen.
• Experience with Indian cuisine and kitchen operations, including portion control.

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 production adheres to recipes, quality standards, and portions.
• Maintain cleanliness, hygiene and food safety per HACCP standards.
• Coordinate with chefs and kitchen staff for smooth service.
• Check and maintain stock levels and requisition supplies as needed.
• Monitor preparation and presentation for consistency in taste and appearance.
• Train and guide Commis Chefs and junior staff in their section.
• Minimize wastage and control food cost without compromising quality.
• Ensure compliance with health, safety, and hygiene regulations.

Skills

Work under pressure

Leadership

Team collaboration

Attention to cost and portions

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.