Chef De Partie - Indian Cuisine

Miros Hotels & Resorts; Delhi; On-site; INR 600,000 - 900,000; Full time

Job summary

Miros Hotels & Resorts is seeking a CDP-level chef to lead a kitchen section and prepare high-quality Indian cuisine across multi-discipline menus. You will manage recipes, portions, and staff under the Sous Chef, ensuring HACCP compliance and timely service.

The ideal candidate has 3-5 years in hotel/restaurant kitchens, with at least 2 years as a Commis De Partie or CDP, and can work flexible shifts, weekends, and holidays.

Qualifications

• Diploma/certification in Culinary Arts or Hotel Management is required.
• Minimum 3-5 years in hotel/restaurant kitchen with at least 2 years as CDP.
• Strong knowledge of Indian cuisine and hands-on kitchen operations.

Responsibilities

• Prepare, cook, and present multi-cuisine dishes to high standards.
• Manage a specific kitchen section under the Sous Chef guidance.
• Follow recipes, quality standards, and portion control guidelines.
• Maintain cleanliness, hygiene, and HACCP compliance.
• Coordinate with chefs and staff for smooth, timely service.
• Monitor stock levels and requisition supplies as needed.
• Ensure consistent taste and presentation across dishes.
• Train and guide junior staff and Commis Chefs.
• Minimize wastage and control food costs while preserving quality.
• Ensure health and safety regulations are followed.

Skills

Leadership

Teamwork

Pressure management

Indian cuisine

Flexibility

Education

Diploma or certificate in Culinary Arts/Hotel Management

3-5 years hotel/restaurant kitchen experience, 2+ years as CDP

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.