Demi Chef De Partie - Indian Cuisine

Miros Hotels & Resorts; Navi Mumbai; On-site; INR 450,000 - 650,000; Full time

Job summary

Miros Hotels & Resorts in Navi Mumbai is seeking an experienced CDP to lead a kitchen section and ensure top‑quality Indian cuisine. You will work under the Sous Chef to manage recipes, portions, and culinary standards while maintaining hygiene and cost control.

The ideal candidate has a culinary diploma, 3–5 years in hotel/restaurant kitchens (2 years as CDP), and strong leadership with the ability to work under pressure in a fast-paced environment. Shift flexibility is expected.

Qualifications

• Diploma or certification in Culinary Arts / Hotel Management or related field.
• 3–5 years of hotel/restaurant kitchen experience, including 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.
• Leadership skills and proactive attitude.

Responsibilities

• Prepare, cook and present multi‑cuisine dishes to the highest standards.
• Manage a specific kitchen section under guidance of the Sous Chef.
• Ensure production follows recipes, quality standards and portion control.
• Maintain cleanliness, hygiene and food safety per HACCP standards.
• Coordinate with other chefs and kitchen staff for timely service.
• Check and maintain stock levels and requisition supplies as needed.
• Monitor presentation 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 quality.
• Ensure compliance with health, safety and hygiene regulations.

Skills

Culinary leadership

Team leadership

Work under pressure

Time management

Education

Diploma in Culinary Arts / Hotel Management

Tools

HACCP knowledge

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.