Demi Chef De Partie - Indian Cuisine

Miros Hotels & Resorts; Greater Noida; On-site; INR 450,000 - 750,000; Full time

Job summary

Miros Hotels & Resorts is seeking a disciplined Chef de Partie to prepare, cook, and present multi‑cuisine dishes. You will manage a kitchen section under the Sous Chef and ensure standard adherence to recipes, quality, and portion control while maintaining HACCP hygiene.

The role requires 3–5 years in hotel/restaurant kitchens with at least 2 years as CDP, strong Indian cuisine skills, and leadership ability. Shift work, weekends, and holidays are expected.

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 a CDP.

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 control.
• Maintain cleanliness, hygiene, and food safety per HACCP standards.
• Coordinate with chefs and kitchen staff for smooth, timely service.
• Check and maintain stock levels; requisition supplies as needed.
• Monitor food prep and presentation for consistent taste and appearance.
• Train and guide Commis Chefs and junior staff in their sections.
• Minimize wastage and control food cost without compromising quality.
• Ensure compliance with health, safety, and hygiene regulations.

Skills

Culinary Arts

Indian Cuisine

Food Costing

Kitchen Operations

Leadership

Shift Flexibility

Team Player

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.