Senior Chef De Partie

The Fold House; Kozhikode district; On-site; INR 700,000 - 1,000,000; Full time

Job summary

The Fold House in Kozhikode is seeking a Senior Chef De Partie to lead a designated kitchen section on a full-time, on-site basis. You will prepare and cook menu items, supervise mise en place, and ensure food safety and hygiene standards while collaborating with the Head Chef to uphold culinary quality.

You will mentor junior staff, support menu development, assist in inventory and ordering, and help create an efficient, organized, and respectful kitchen culture that prioritizes guest

Qualifications

• Strong technical cooking skills in at least one kitchen section.
• Kitchen organization including mise en place and time management.
• Solid food safety, hygiene, and sanitation knowledge.
• Experience supervising or mentoring junior chefs.
• Ability to follow and refine recipes and contribute to menu development.
• Effective communication and teamwork under pressure.
• Willingness to collaborate with broader restaurant team.
• Experience as Chef De Partie or equivalent in professional kitchens.
• Culinary diploma or equivalent training preferred.
• Flexibility to work shifts, weekends, and holidays.

Responsibilities

• Prepare and cook menu items to specification.
• Oversee mise en place and station readiness.
• Maintain food safety and hygiene standards.
• Coordinate with other kitchen sections during service.
• Support inventory management and ordering.

Skills

Strong cooking skills

Kitchen organization

Food safety & hygiene

Mentoring junior staff

Menu development support

Recipe adaptation

Effective communication

Team collaboration

Chef De Partie experience

Flexible shifts

Education

Culinary diploma

Job description

Company Description

The Fold House is a new restaurant concept in Calicut, being developed around a distinctive dining experience. Our kitchen is built around fresh-baked breads, panuzzo, and in-house made cheeses. We're setting up operations, building a talented kitchen and service team, and refining our culinary identity. Joining now means helping shape the foundation and culture of the restaurant, in a collaborative environment where creativity, quality, and guest satisfaction come first. If you're excited to be part of an evolving culinary journey, we'd love to hear from you.

Role Description

The Senior Chef De Partie is a full-time, on-site role based in Kozhikode, responsible for managing a designated section of the kitchen and ensuring consistent, high-quality dishes. Day-to-day tasks include preparing and cooking menu items, overseeing mise en place, maintaining food safety and hygiene standards, and coordinating with other kitchen sections to ensure smooth service. The role also involves supervising and mentoring junior kitchen team members, supporting menu development, and assisting in inventory management and ordering. The Senior Chef De Partie collaborates closely with the Head Chef to uphold culinary standards, contribute ideas for new dishes, and help create an efficient, organized, and respectful kitchen environment.

Qualifications

• Strong technical cooking skills within at least one kitchen section (e.g., hot, cold, grill, or pastry) and ability to consistently produce dishes to specification.
• Proficiency in kitchen organization, including mise en place planning, time management, and coordinating with other sections during busy service.
• Solid understanding of food safety, hygiene, and sanitation standards, with a commitment to maintaining a clean and compliant kitchen environment.
• Experience supervising or mentoring junior chefs or kitchen assistants, with the ability to train others and support a positive, team-oriented culture.
• Ability to follow and refine recipes, contribute to menu development, and adapt to changing concepts or seasonal ingredients.
• Effective communication skills, reliability under pressure, and willingness to collaborate closely with the wider restaurant team.
• Previous experience as a Chef De Partie or equivalent role in a professional kitchen; experience in modern or concept-driven restaurants is an advantage.
• Culinary diploma, professional kitchen training, or equivalent practical experience is preferred.
• Flexibility to work shifts, weekends, and holidays as required in a restaurant environment.