Demi Chef De Partie

IBIS; Hyderabad; On-site; INR 420,000 - 540,000; Full time

Job summary

IBIS Hyderabad HITEC City in India is seeking a detail-oriented Demi Chef De Partie to join our culinary team. You will support kitchen operations, maintain high standards of food quality, and mentor junior staff while upholding professionalism.

You will prepare dishes per established recipes, ensure food safety compliance, and contribute to a collaborative, fast-paced kitchen environment in a modern hotel setting.

Qualifications

• Minimum 5 years of practical hands-on experience in a professional kitchen
• Proficiency in culinary techniques and food preparation methods
• Strong organizational and time management abilities; able to work under pressure
• Excellent interpersonal and communication skills; supportive team player
• Knowledge of food safety management systems and hygiene protocols

Responsibilities

• Assist the Chef de Partie in overseeing kitchen personnel and training
• Prepare all menu items according to standard recipes with consistent portions and presentation
• Maintain rigorous food safety, storage, handling, and hygiene standards
• Conduct quality assessments of food production and report concerns
• Ensure accurate portion control and timely preparation for your station
• Organize ingredients and products for your station and keep records as required
• Support quality management and sustainability initiatives in the kitchen
• Maintain cleanliness and grooming standards; collaborate with team to ensure smooth operations

Skills

Culinary techniques

Organizational skills

Communication

Team collaboration

Pressure management

Food safety knowledge

Physical stamina

Education

High school diploma or equivalent

Primary school diploma

Job description

Company Description

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Job Description

We are seeking a detail-oriented and passionate Demi Chef De Partie to join our culinary team at IBIS Hyderabad HITEC City, India. In this role, you will work alongside the Chef de Partie to support kitchen operations, maintain exceptional food quality standards, and contribute to an innovative and collaborative kitchen environment. As a Demi Chef De Partie, you will be responsible for preparing dishes according to established recipes, ensuring food safety compliance, and mentoring junior kitchen staff while maintaining the highest standards of professionalism and efficiency.

• Assist the Chef de Partie in overseeing kitchen personnel, providing instruction, and developing training programs to enhance team performance and skill development
• Prepare all food items listed on the daily menu according to established standard recipes, ensuring consistency in portions, taste, and presentation
• Maintain rigorous food safety and hygiene standards within your assigned station, including proper storage, handling, and preparation of ingredients
• Conduct quality assessments of food production by evaluating taste, appearance, and compliance with food safety protocols; report any concerns to the Chef de Partie immediately
• Ensure accurate portion control and adherence to established quantities for all food items prepared in your section
• Prepare and organize all products and ingredients needed for your station in a timely and accurate manner
• Maintain meticulous records related to food preparation, cooking, cooking times, and presentation as required by food safety management systems
• Support the implementation of quality management and food safety management systems within the facility
• Demonstrate exceptional attention to cleanliness, sanitation, and health conditions throughout your work station and during all food preparation activities
• Collaborate with team members to ensure smooth kitchen operations and contribute to a supportive, inclusive work environment
• Fulfill additional responsibilities assigned by management and hotel leadership as needed
• Participate in environmental sustainability initiatives, including waste reduction, proper waste disposal, and energy conservation efforts
• Maintain professional appearance and grooming standards in accordance with kitchen hygiene protocols

Qualifications

• Education: High school diploma or equivalent; primary school diploma minimum required
• Experience: Minimum 5 years of practical hands‑on experience in a professional kitchen environment
• Technical Skills: Proficiency in culinary techniques, food preparation methods, and complex kitchen equipment operation; strong command of cooking processes and procedures relevant to your assigned section
• Food Safety Knowledge: Demonstrated understanding of food safety management systems, hygiene protocols, and quality control standards
• Skill Set: Excellent organizational and time management abilities; strong analytical skills for quality assessment; ability to work efficiently under pressure
• Communication & Collaboration: Strong interpersonal and communication skills; ability to work effectively as part of a collaborative team and support junior staff development
• Physical Requirements: Ability to stand for extended periods, work in a fast‑paced kitchen environment, and tolerate heat and humidity
• Preferred Qualifications: Prior attendance at culinary training courses or seminars in food safety, kitchen management, or specialized cooking techniques; experience with food safety management systems; knowledge of environmental sustainability practices in food service
• Domain Expertise: Technical knowledge of food preparation methods, cooking techniques, portion standardization, and recipe development relevant to your assigned kitchen section