Demi Chef de Partie

Accor; Udaipur District; On-site; INR 300,000 - 420,000; Full time

Benefits offered by this job

Heartist Benefits

Academy Accor learning programs

World’s preferred hospitality company

Job summary

Raffles Udaipur is seeking a Demi Chef De Partie to join our culinary team on a luxury hotel island setting in Udaipur, India. You will own a specific station, ensuring consistent quality, safety, and innovative menu components alongside the executive chef.

You will mentor junior staff, coordinate service during peak hours, and collaborate with front-of-house to meet guest dietary needs while maintaining high standards of cleanliness and efficiency.

Qualifications

• Minimum 1–2 years of hands-on experience in upscale or fine dining kitchen operations.
• Demonstrated experience managing a specific kitchen station.
• Proven track record of training and mentoring junior culinary staff.

Responsibilities

• Coordinate and organize your assigned station's workflow to ensure smooth, efficient service and maintain quality standards throughout each service period
• Prepare and execute menu components according to established recipes, technical specifications, and the executive chef's standards, ensuring consistency and excellence
• Monitor and maintain the quality, freshness, and proper storage of all ingredients and products assigned to your station, adhering strictly to food safety and hygiene protocols
• Manage inventory, track stock levels, and communicate supply needs to maintain optimal ingredient availability while minimizing waste and controlling costs
• Lead and support junior kitchen staff at your station, providing guidance, training, and constructive feedback to foster a collaborative and high-performing team environment
• Collaborate with front-of-house staff to understand guest preferences and dietary requirements, proposing creative solutions to enhance customer satisfaction
• Maintain meticulous organization of your workstation, equipment, and tools, ensuring a clean and safe cooking environment at all times
• Conduct opening and closing procedures for your station, performing quality checks and reporting any equipment issues or anomalies to management
• Contribute innovative ideas for menu development, plating techniques, and station improvements while staying current with culinary trends
• Uphold all organizational policies, health codes, and safety regulations, serving as a role model for professional kitchen conduct

Skills

Culinary techniques

Food safety

HACCP

Inventory control

Team leadership

English communication

Adaptability

Plating precision

Education

Culinary diploma

CAP certification

Hospitality qualification

Job description

Job Description:

Company Description

Raffles Udaipur opened in 2021, its ornamental gardens, tumbling fountains and stately Indo-Saracenic architecture describing a love story between India and the West. Set on a 21-acre private island rich with birdlife and exotic flora and fauna, this contemporary reimagining of a country mansion is the first Raffles hotel in India.

Just 20 minutes from the airport, Raffles Udaipur spans a private island and serene lakeshore. Begin your journey with a graceful boat ride, guided by migratory birds. Discover 137 rooms and suites, 10 dining experiences, two pools, wellness rituals, and the timeless care of the Raffles Butler.

Job Description

We are seeking an enthusiastic and detail-oriented Demi Chef De Partie to join our culinary team in Udaipur, India. In this pivotal role, you will work alongside our executive chef and kitchen brigade to deliver exceptional dining experiences. As a Demi Chef De Partie, you will take ownership of your assigned station, ensuring consistent quality, precision, and innovation while maintaining the highest standards of food safety and customer satisfaction. This is an excellent opportunity to grow your culinary expertise in a dynamic, collaborative kitchen environment where your contributions directly impact our guests' experiences.

• Coordinate and organize your assigned station's workflow to ensure smooth, efficient service and maintain quality standards throughout each service period


• Prepare and execute menu components according to established recipes, technical specifications, and the executive chef's standards, ensuring consistency and excellence


• Monitor and maintain the quality, freshness, and proper storage of all ingredients and products assigned to your station, adhering strictly to food safety and hygiene protocols


• Manage inventory, track stock levels, and communicate supply needs to maintain optimal ingredient availability while minimizing waste and controlling costs


• Lead and support junior kitchen staff at your station, providing guidance, training, and constructive feedback to foster a collaborative and high-performing team environment


• Collaborate with front-of-house staff to understand guest preferences and dietary requirements, proposing creative solutions to enhance customer satisfaction


• Maintain meticulous organization of your workstation, equipment, and tools, ensuring a clean and safe cooking environment at all times


• Conduct opening and closing procedures for your station, performing quality checks and reporting any equipment issues or anomalies to management


• Contribute innovative ideas for menu development, plating techniques, and station improvements while staying current with culinary trends


• Uphold all organizational policies, health codes, and safety regulations, serving as a role model for professional kitchen conduct

Qualifications

**Required Skills & Competencies:**

• Advanced culinary techniques and food preparation methods


• Proficiency in menu component preparation and quality control


• Strong knowledge of food safety, hygiene standards, and HACCP principles


• Inventory management and cost control expertise


• Team leadership, coordination, and delegation abilities


• Excellent communication skills in English (both written and verbal)


• Problem-solving and adaptability in fast-paced kitchen environments


• Attention to detail in plating, presentation, and food consistency


• Ability to work efficiently under pressure during service periods


• Customer-focused mindset with commitment to service excellence

**Required Experience:**

• Minimum 1-2 years of hands-on experience in upscale or fine dining kitchen operations


• Demonstrated experience managing a specific kitchen station


• Proven track record of training and mentoring junior culinary staff

**Required Education & Certifications:**

• Culinary school diploma, CAP (Certificat d'Aptitude Professionnelle), or equivalent hospitality qualification


• HACCP (Hazard Analysis and Critical Control Points) certification


• Food safety and hygiene certification

**Preferred Qualifications:**

• Experience in luxury hospitality or Michelin-starred establishments


• Knowledge of international and contemporary cuisine styles


• Familiarity with Indian culinary traditions and local ingredients


• Experience with kitchen management software or inventory systems


• Additional language proficiency beyond English

Additional Information

• An opportunity to be with world’s preferred hospitality company


• Captivating and rewarding experience working alongside passionate professionals


• Range of exclusive Heartist Benefits


• Develop your talent through learning programs by Academy Accor.

• Job-Category: Culinary


• Job Type: Permanent


• Job Schedule: Full-Time