Chef de Partie Indian Cuisine

The Chef de Partie will lead the Indian cuisine section of the kitchen ensuring the consistent production of high-quality authentic Indian dishes whilst maintaining rigorous food safety hygiene and operational standards. This role requires demonstrated expertise in Indian regional cuisines traditional cooking techniques and contemporary presentation methods with a commitment to delivering exceptional guest satisfaction and upholding the hotels culinary reputation.

Key Responsibilities:

Culinary Preparation & Execution

• Prepare and cook a comprehensive range of authentic Indian dishes including North Indian South Indian and regional specialties in accordance with approved recipes and established standards.
• Demonstrate advanced knowledge of Indian cuisine techniques including preparation of curries gravies sauces marinades tandoori preparations biryanis breads and vegetarian dishes.
• Execute all food preparation within required production and service timelines whilst accommodating special requests and guest requirements.
• Maintain consistency in flavor seasoning texture portion size and presentation across all dishes produced.

Quality Assurance & Standards

• Ensure all food produced meets the hotels quality and presentation standards prior to service.
• Conduct quality inspections of ingredients verifying freshness and condition before use.
• Take full responsibility for the Indian cuisine section during assigned shifts ensuring complete readiness before service commences.

Food Safety Hygiene & Stock Control

• Comply with all hotel food safety protocols HACCP standards and hygiene regulations.
• Maintain a clean organised and hygienic workstation at all times.
• Ensure proper storage labelling and temperature control of all food products.
• Implement appropriate FIFO (First In First Out) practices and prevent cross-contamination between raw and cooked products.

Team Collaboration & Communication

• Work collaboratively with the Cluster Executive Chef Sous Chef and broader culinary team to ensure seamless kitchen operations.
• Communicate effectively with service staff regarding special requests dietary requirements and guest allergies.

Innovation & Development

• Contribute creative ideas for new Indian dishes seasonal menu offerings and culinary promotions.
• Assist in developing and testing new recipes to enhance the restaurants culinary offerings.

Qualifications :

• Formal culinary qualification from a recognised culinary institution.
• Experience in a luxury hotel or international hospitality environment.
• Minimum 24 years of professional kitchen experience preferably in a hotel resort or high-volume restaurant.
• Previous experience in an Indian cuisine section is essential.
• Strong knowledge of Indian ingredients spices and cooking techniques.
• Experience working in a professional hotel or restaurant kitchen.
• Good understanding of food safety and hygiene standards.
• Ability to work under pressure in a fast-paced kitchen environment.

Additional Information :

 Physical Aspects of Position: 

• Frequent sitting and walking throughout the shift
• Occasional lifting and carrying up to 20 lbs
• Occasional kneeling pushing pulling lifting

Remote Work :

No

Employment Type :

Full-time