Demi Chef De Partie - Indian Cuisine

Miros Hotels & Resorts; Ghaziabad District; On-site; INR 400,000 - 600,000; Full time

Job summary

Miros Hotels & Resorts in Ghaziabad, India, invites applications for a Chef de Partie to lead a kitchen section and uphold the highest culinary standards.

You will prepare and present multi‑cuisine dishes, supervise Commis Chefs, manage food costing and portion control, and ensure HACCP compliance in a fast-paced hotel environment.

The role requires a Diploma in Culinary Arts or Hotel Management, 3–5 years in hotel/kitchen, and strong leadership with a proactive mindset.

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 kitchen operations.
• Understanding of food costing and portion control.
• Ability to work under pressure in a fast-paced environment.
• Excellent teamwork and leadership; proactive attitude.
• Flexibility to work 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 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 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 Arts

Hotel Management

Indian cuisine

Food costing

Portion control

Leadership

Teamwork

Shift work

Education

Diploma in Culinary Arts

Hotel Management Certification

Relevant field

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.