Chef De Partie - Indian Cuisine

FAIRMONT; Chennai District; On-site; INR 4,00,000 - 6,00,000; Full time

Job summary

A luxury hotel chain in Chennai is seeking an experienced Chef de Partie specializing in Indian cuisine. The role involves overseeing kitchen operations, ensuring quality standards, and training junior staff. Candidates should have a culinary diploma, 3-5 years of experience in fine dining, and a strong knowledge of Indian dishes. This position offers opportunities for creativity in menu development and requires flexibility to work various shifts.

Qualifications

• Minimum 3-5 years of experience as a Chef de Partie in Indian cuisine.
• Proficiency in Indian cooking techniques and spice blending.
• Current Food Safety Certification required.

Responsibilities

• Prepare and cook a variety of Indian dishes with consistency.
• Train and mentor junior kitchen staff in Indian cooking techniques.
• Collaborate with the sous chef to ensure smooth kitchen operations.

Skills

Indian cuisine expertise

Knife skills

Teamwork

Creativity in dish development

Time management

Education

Culinary degree or diploma

Job description

Company Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Job Description

We are seeking a talented and passionate Chef de Partie specializing in Indian cuisine to join our culinary team in Chennai, India. As a Chef de Partie, you will be responsible for overseeing a specific section of the kitchen, ensuring the highest quality of Indian dishes are prepared and presented to our guests.

• Prepare and cook a wide variety of Indian dishes, maintaining consistency and quality standards
• Manage a specific section of the kitchen, coordinating with other chefs and kitchen staff
• Develop and refine recipes, contributing to menu planning and seasonal updates
• Ensure proper food storage, handling, and hygiene practices are followed in accordance with food safety regulations
• Train and mentor junior kitchen staff in Indian cooking techniques and kitchen operations
• Collaborate with the sous chef and head chef to maintain efficient kitchen operations
• Monitor and maintain inventory levels for your station, including liaising with local food suppliers and markets in Chennai
• Assist in controlling food costs and minimizing waste
• Participate in menu tastings and provide feedback for continuous improvement
• Maintain a clean and organized work environment at all times

Qualifications

• Culinary degree or diploma from a recognized institution
• Minimum 3-5 years of experience as a Chef de Partie or in a similar role, preferably in high-volume or fine dining Indian restaurants
• Extensive knowledge of Indian cuisine, including regional variations and specialties
• Proficiency in Indian cooking techniques, spice blending, and flavor profiles
• Excellent knife skills and proficiency in operating kitchen equipment
• Strong understanding of food safety and hygiene practices, with current Food Safety Certification
• Ability to work efficiently in a fast-paced environment while maintaining attention to detail
• Excellent time management and multitasking abilities
• Strong communication and teamwork skills
• Creativity and passion for developing innovative Indian dishes
• Physical stamina to stand for extended periods and work in a hot kitchen environment
• Flexibility to work evenings, weekends, and holidays as required
• Familiarity with local food suppliers and markets in Chennai is a plus