Chef de Partie voco

The Chef de Partie Indian Cuisine is responsible for preparing and cooking authentic Indian dishes in accordance with hotel standards and guest expectations. This role involves managing a section of the Indian kitchen, ensuring quality, consistency, and hygiene, while supporting the culinary team in delivering exceptional dining experiences.

YOUR DAY-TO-DAY:

• Prepare and cook a variety of traditional and contemporary Indian dishes including appetizers, curries, breads, rice dishes, and desserts.
• Maintain high standards of food quality, taste, and presentation as per the hotel s recipe specifications.
• Manage and organize the assigned kitchen section efficiently during service times.
• Ensure proper storage, handling, and rotation of ingredients in compliance with hygiene and safety standards.
• Collaborate with the Executive Chef and Sous Chef to develop and refine Indian menu items.
• Assist in training junior kitchen staff and maintaining kitchen discipline.
• Monitor food portion sizes and control waste to maximize profitability.
• Maintain cleanliness and organization of the kitchen and workstations.
• Adhere strictly to food safety regulations and hotel sanitation standards (HACCP).
• Assist in inventory management, ordering, and receiving supplies as needed.
• Support special events, banquets, and catering services when required.

WHAT WE NEED FROM YOU:

• Culinary diploma or certificate with specialization or experience in Indian cuisine.
• Minimum 2 4 years of professional experience in Indian kitchen operations, preferably in a hotel or upscale restaurant.
• Strong knowledge of Indian cooking techniques, spices, and ingredient handling.
• Ability to work under pressure in a fast-paced kitchen environment.
• Good organizational and time management skills.
• Ability to follow recipes and maintain consistency.
• Good communication skills and ability to work as part of a team.