Demi Chef De Partie - Indian Cuisine

Miros Hotels & Resorts; Delhi; On-site; INR 500,000 - 750,000; Full time

Job summary

Miros Hotels & Resorts in Delhi invites an experienced Chef de Partie to lead a kitchen station and uphold high culinary standards across Indian cuisine.

You will train junior staff, manage portion control, maintain HACCP hygiene, and collaborate with the team to deliver timely service. Candidates should have a Diploma in Culinary Arts or Hotel Management and 3–5 years in hotel or restaurant kitchens, with at least 2 years as CDP. Flexibility to work shifts, weekends, and holidays is required.

Qualifications

• Diploma in Culinary Arts or Hotel Management required.
• Minimum 3–5 years in a hotel or restaurant kitchen, with at least 2 years as CDP.
• Good knowledge of Indian cuisine and kitchen operations.

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

Cooking

Team leadership

Food safety

Under pressure

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.