Demi Chef De Partie - Indian Cuisine

Miros Hotels & Resorts; Faridabad District; On-site; INR 550,000 - 750,000; Full time

Job summary

Miros Hotels & Resorts in Faridabad invites an experienced culinary professional to lead a kitchen station, craft authentic Indian dishes, and maintain high standards of quality and portion control.

You will work under the Sous Chef, train junior staff, manage costs, uphold HACCP hygiene, and adapt to shifts, weekends, and holidays in a fast-paced hotel environment. This role offers growth opportunities within a dynamic hotel group.

Qualifications

• 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.

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.
• Minimise wastage and control food cost without compromising on quality.
• Ensure compliance with health, safety, and hygiene regulations at all times.

Skills

Diploma/Hotel Management background

Kitchen leadership

Indian cuisine expertise

Food costing

Portion control

Pressure handling

Team player with leadership

Shift 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.