Demi Chef De Partie

SmartRecruiters, Inc.; Chennai District; On-site; INR 320,000 - 460,000; Full time

Job summary

Accor hotels in Chennai, India, are seeking a detail-oriented Demi Chef De Partie to join our culinary team. You will support the preparation and execution of authentic Indian dishes under the guidance of the Chef De Partie, upholding top quality, safety, and presentation standards.

The role requires proficiency in Indian cooking techniques, spices, and regional cuisines, with strong knife skills and a collaborative mindset.

Qualifications

• Proven experience as a Demi Chef De Partie or similar culinary position, preferably in Indian cuisine.
• Strong proficiency in Indian cooking techniques, regional cuisines, and traditional preparation methods.
• Comprehensive knowledge of Indian spices, ingredients, and flavor profiles.
• Excellent knife skills and food preparation techniques.
• Solid understanding of food safety, hygiene standards, and kitchen sanitation practices.
• Ability to work efficiently under pressure in a fast-paced kitchen environment.
• Strong organizational and time management skills with attention to detail.
• Excellent communication and interpersonal skills for effective team collaboration.
• Experience with mise en place, station management, and kitchen organization.
• Knowledge of portion control and food costing principles.
• Preferred: Experience with multiple regional Indian cuisines or modern plating techniques.
• Preferred: Formal culinary training or relevant certifications in food preparation and safety.
• Preferred: Experience in high-volume kitchen operations or fine dining establishments.

Responsibilities

• Prepare and cook Indian dishes according to established recipes and plating standards, ensuring consistency and quality
• Manage your assigned station with efficiency, maintaining proper mise en place and organization throughout service
• Assist in the preparation of ingredients, including proper handling, cutting, and storage of Indian spices and regional components
• Support the Chef De Partie in menu development and food preparation for Indian cuisine offerings
• Maintain strict adherence to food safety, hygiene, and sanitation protocols in all kitchen operations
• Monitor portion sizes and food costing to minimize waste and maintain profitability
• Collaborate with kitchen team members to ensure smooth workflow and timely service delivery
• Assist in training junior kitchen staff on Indian cooking techniques and station procedures
• Respond promptly to feedback and continuously improve cooking skills and presentation techniques
• Maintain a clean and organized work station and contribute to overall kitchen cleanliness

Skills

Demi Chef De Partie

Indian cooking techniques

Indian spices

Knife skills

Food safety

Work under pressure

Time management

Team communication

Mise en place

Food costing

Regional cuisines

Culinary training

High-volume kitchen

Job 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're looking for a detail-oriented and organized Demi Chef De Partie to join our culinary team in Chennai, India. In this role, you will work under the guidance of the Chef De Partie to support the preparation and execution of authentic Indian dishes while maintaining the highest standards of food quality, safety, and presentation. You will be an integral part of our kitchen brigade, contributing to a collaborative and efficient work environment.

• Prepare and cook Indian dishes according to established recipes and plating standards, ensuring consistency and quality
• Manage your assigned station with efficiency, maintaining proper mise en place and organization throughout service
• Assist in the preparation of ingredients, including proper handling, cutting, and storage of Indian spices and regional components
• Support the Chef De Partie in menu development and food preparation for Indian cuisine offerings
• Maintain strict adherence to food safety, hygiene, and sanitation protocols in all kitchen operations
• Monitor portion sizes and food costing to minimize waste and maintain profitability
• Collaborate with kitchen team members to ensure smooth workflow and timely service delivery
• Assist in training junior kitchen staff on Indian cooking techniques and station procedures
• Respond promptly to feedback and continuously improve cooking skills and presentation techniques
• Maintain a clean and organized work station and contribute to overall kitchen cleanliness

Qualifications

• Proven experience as a Demi Chef De Partie or similar culinary position, preferably in Indian cuisine
• Strong proficiency in Indian cooking techniques, regional cuisines, and traditional preparation methods
• Comprehensive knowledge of Indian spices, ingredients, and flavor profiles
• Excellent knife skills and food preparation techniques
• Solid understanding of food safety, hygiene standards, and kitchen sanitation practices
• Ability to work efficiently under pressure in a fast-paced kitchen environment
• Strong organizational and time management skills with attention to detail
• Excellent communication and interpersonal skills for effective team collaboration
• Experience with mise en place, station management, and kitchen organization
• Knowledge of portion control and food costing principles
• Preferred: Experience with multiple regional Indian cuisines or modern plating techniques
• Preferred: Formal culinary training or relevant certifications in food preparation and safety
• Preferred: Experience in high-volume kitchen operations or fine dining establishments