Chef de Partie – Indian Cuisine

About the role

The Chef de Partie – Indian will lead the Indian cuisine station in a busy hotel kitchen, ensuring high‑quality dishes are prepared and served on time. Reporting to the Executive Chef or Executive Sous Chef, you will maintain standards of hygiene, safety and stock rotation while supporting the team.

Key responsibilities

• Arrive punctually in full uniform and with name badge.
• Organise shift planning, mise‑en‑place production and service for the Indian section.
• Delegate tasks to Demi Chefs and Commis Chefs and verify correct execution.
• Prepare daily wine, dry‑store, food requisitions and kitchen transfers for approval.
• Maintain stock rotation, complete daily check‑lists for mise‑en‑place and food storage.
• Attend daily and monthly meetings with the Chef de Cuisine and other senior chefs.
• Report equipment failures and follow up on repairs.
• Update the information board with banquet changes and other relevant notices.
• Keep the work area clean, tidy and compliant with fire, hygiene and safety policies.
• Log accidents and sickness, and ensure proper hand‑over to the next shift.
• Monitor personal hygiene of team members and conduct one‑to‑one training.
• Assist the Chef de Cuisine in creating new recipes and menu ideas.

Required profile

• Strong punctuality and professional appearance.
• Ability to organise and lead a kitchen section.
• Good interpersonal skills to motivate colleagues.
• Attention to detail in portion control, quality and recipe compliance.
• Willingness to attend meetings and follow up on operational issues.
• Commitment to fire, hygiene and safety standards.

Required skills

• Mise‑en‑place preparation.
• Inventory and stock rotation management.
• Food safety and hygiene practices.
• Recipe development and menu planning.