Chef De Partie - Indian Cuisine

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

Job summary

Miros Hotels & Resorts is seeking a CDP-level Chef to join our hotel kitchen in India. You will oversee a defined kitchen section, lead junior staff, and ensure high standards across Indian cuisine, recipes, and portions.

Ideal candidates have 3–5 years in hotel or restaurant kitchens, with at least 2 years as a CDP. The role requires leadership, teamwork, and flexibility for shifts, weekends, and holidays.

Qualifications

• 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 cuisines.
• Ability to work under pressure in a fast-paced environment.
• Excellent leadership and teamwork skills, with flexibility for shifts, weekends and holidays.

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 recipes, quality standards, and portion control guidelines are followed.
• Maintain cleanliness, hygiene, and food safety per HACCP standards.
• Coordinate with kitchen staff to ensure smooth and timely service.
• Check stock levels and requisition supplies as needed.
• Monitor presentation for consistency in taste and appearance.
• Train and guide Commis Chefs and junior staff in their section.
• Minimize wastage and control food cost while maintaining quality.
• Ensure compliance with health, safety, and hygiene regulations at all times.

Skills

Leadership

Teamwork

Food cost control

Pressure handling

Indian cuisine

Education

Diploma or Certification in Culinary Arts/Hotel Management

Tools

Kitchen equipment

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.