Job Description

Position Summary:

The Indian Chef de Partie (CDP) is responsible for preparing and presenting high-quality Indian dishes, ensuring authentic flavors, consistency, and adherence to hygiene and safety standards. The CDP will supervise a section of the kitchen, guide junior staff, and ensure smooth operations during service at the resort's restaurants or banqueting facilities.

Key Responsibilities:

Prepare, cook, and present authentic Indian dishes (North Indian/South Indian/Regional specialties) according to resort standards. Supervise and guide Commis Chefs and kitchen helpers in the Indian section. Ensure mise-en-place is done efficiently and stations are well-prepared for service. Maintain portion control and minimize wastage of ingredients. Monitor food stock, inventory, and requisition supplies as needed. Maintain cleanliness and food safety in compliance with HACCP and resort policies. Ensure dishes are prepared on time and meet quality expectations. Collaborate with Sous Chef and Executive Chef on menu planning and recipe development. Assist during special events, live counters, and buffet setups as required. Ensure equipment is maintained in good working condition and report malfunctions.

Qualifications & Skills:

Diploma/Degree in Culinary Arts or Hotel Management. 3-5 years of experience in Indian kitchen, preferably in resorts, hotels, or fine-dining establishments. Strong knowledge of Indian regional cuisines and traditional cooking methods. Good communication and leadership skills. Ability to work under pressure and handle high-volume operations. Knowledge of kitchen hygiene and food safety standards (FSSAI/HACCP). Team player with a passion for food and innovation.
Job Type: Full-time

Pay: ?25,000.00 - ?35,000.00 per month

Benefits:

Food provided
Schedule:

Morning shift Rotational shift
Supplemental Pay:

Performance bonus Yearly bonus
Work Location: In person