Chef De Partie - Indian Cuisine

Miros Hotels & Resorts; Greater Noida; On-site; INR 30,000 - 52,000; Full time

Job summary

Miros Hotels & Resorts is seeking an experienced CDP to lead a kitchen section and deliver high-quality Indian cuisine. You will manage station roles, ensure recipes and portions meet standards, and supervise junior staff in a fast-paced hotel kitchen.

The role emphasizes cost control, hygiene, and teamwork, with flexibility to work shifts, weekends, and holidays. Training others and maintaining food safety are core duties.

Qualifications

• Diploma or certification in Culinary Arts / Hotel Management.
• 3–5 years in hotel/restaurant kitchen with at least 2 years as CDP.
• Strong knowledge and hands-on experience in Indian cuisine.
• Understanding of kitchen operations, food costing, and portion control.
• Ability to work under pressure in a fast-paced environment.
• Excellent teamwork with leadership 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) under guidance.
• Follow recipes, quality standards, and portion control.
• Maintain cleanliness, hygiene, and HACCP food safety.
• Coordinate with chefs and staff for smooth service.
• Check and maintain stock levels; requisition supplies as needed.
• Monitor taste and presentation for consistency.
• Train and guide Commis Chefs and junior staff.
• Minimize wastage and control food cost without compromising quality.
• Ensure compliance with health, safety, and hygiene regulations.

Skills

Indian cuisine

Kitchen leadership

Food costing

Pressure handling

Team collaboration

Presentation skills

Food safety awareness

Procurement & stock

Education

Diploma 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.