Demi Chef De Partie - Continental Cuisine

Miros Hotels & Resorts; Bengaluru; On-site; INR 450,000 - 650,000; Full time

Job summary

Miros Hotels & Resorts in Bengaluru is seeking an experienced Chef de Partie to lead a kitchen section, prepare and present multi-cuisine dishes to the highest standards, and coordinate with the Sous Chef to ensure timely service.

The ideal candidate holds a Diploma in Culinary Arts or Hotel Management with 3–5 years in hotel or restaurant kitchens, including 2 years as CDP, and demonstrates strong knowledge of Indian cuisine, cost control, hygiene, and leadership.

Qualifications

• Diploma or certification in Culinary Arts / Hotel Management or relevant field.
• 3–5 years of hotel/restaurant kitchen experience, with at least 2 years as CDP.
• Strong knowledge of Indian cuisine and cooking techniques.
• Understanding of kitchen operations, food costing, and portion control.

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.

Skills

Culinary expertise

Food safety & HACCP

Kitchen leadership

Pressure handling

Education

Diploma in Culinary Arts or 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.