Chef de Partie Full Time

What you will be doing:

• Prepare and cook a la carte and buffet menu items according to property recipes and standards






• Ensure consistency and quality in food preparation
• Maintain extensive knowledge of Indian spices, ingredients, and cooking techniques
• Collaborate effectively with the kitchen team
• Train and mentor junior kitchen staff in Indian cuisine preparation
• Actively contribute ideas to improve menus and kitchen operations
• Participate in menu planning and development of new Indian dishes
• Ensure proper storage, handling, and utilization of ingredients
• Monitor food cost and minimize waste in the kitchen
• Maintain cleanliness and hygiene standards in accordance with health regulations
• Assist in inventory management and ordering of supplies
• Strive for positive guest feedback and consistently high-quality dining experiences

Qualifications

Your experience and skills include:

• Minimum of 2-3 years of experience as a Chef de Partie, preferably in Indian cuisine
• Diploma in Culinary Arts or equivalent qualification from a recognised institution
• Extensive knowledge of Indian cuisine, including regional specialties and cooking techniques
• Proficiency in using various kitchen equipment and tools specific to Indian cooking
• Strong understanding of food safety and hygiene regulations (HACCP certification preferred)
• Excellent knife skills and ability to work efficiently in a fast-paced environment
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively and collectively as part of a team
• Excellent communication skills in English, both verbal and written
• Creativity and passion for developing new dishes and menu items
• Flexibility to work in shifts, including weekends and holidays
• Physical stamina to stand for extended periods and lift heavy items when required
• Ability to multitask and prioritise workload effectively
• Keen attention to detail and commitment to maintaining high standards of food quality
• Willingness to continuously learn and adapt to new culinary trends and techniques