Demi Chef De Partie - Indian Cuisine

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

Job summary

Miros Hotels & Resorts is hiring a confident CDP to lead a kitchen section in Bengaluru. You will prepare and present multi-cuisine dishes to the highest standards, while ensuring HACCP compliance and cost control.

You will train Commis Chefs and maintain stock, working under a Sous Chef in a fast-paced hotel environment. Requirements include a Diploma in Culinary Arts / Hotel Management with 3–5 years in hospitality kitchens, including 2+ years as a CDP, and strong leadership and teamwork

Qualifications

• 3–5 years of hotel/restaurant kitchen experience, with at least 2 years as a CDP
• Diploma or certification in Culinary Arts / Hotel Management or relevant field
• Strong knowledge and hands-on experience in Indian cuisine
• Good understanding of kitchen operations, food costing, and portion control
• Ability to work under pressure in a fast-paced environment
• Excellent team player with leadership skills and proactive attitude
• Flexible to work in 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 food production follows recipes, quality standards and portion guidelines.
• Maintain cleanliness, hygiene and food safety per HACCP standards.
• Coordinate with chefs and kitchen staff for smooth service.
• Check and maintain stock levels and requisition supplies as needed.
• Monitor preparation and presentation for consistency.
• Train and guide Commis Chefs and junior staff in their section.
• Minimize wastage and control food cost without compromising quality.
• Ensure compliance with health, safety and hygiene regulations at all times

Skills

CDP experience

Team leadership

Pressure handling

Food costing

Portion control

Kitchen operations

Leadership

Flexibility

Education

Diploma in Culinary Arts / 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.