Demi Chef de Partie – Hospitality Kitchen Role

About the role

The Demi Chef de Partie will support the kitchen team at a premier hotel in Pune, preparing both hot and cold dishes while maintaining high standards of quality, safety, and presentation.

Key responsibilities

• Prepare special meals and substitute items according to recipes.
• Regulate ovens, broilers, grills and roasters; manage thawing and storage.
• Ensure proper portioning, arrangement, garnish and maintain food logs.
• Monitor food quality and quantity, communicate needs during busy periods, and inform chefs of excess or out‑of‑stock items.
• Assist with hiring, training, scheduling and coaching kitchen staff.
• Follow all safety, hygiene and company policies; report maintenance or safety issues.

Required profile

• Technical or vocational culinary education.
• Minimum 3 years of relevant kitchen experience.
• Ability to stand, walk, lift up to 25 lb and perform physical tasks for extended periods.
• No prior supervisory experience required.

Required skills

• Food preparation and cooking.
• Operation of kitchen equipment (ovens, grills, broilers, roasters).
• Temperature control and food safety compliance.
• Portion control and inventory management.

What we offer

• Equal‑opportunity workplace within a global hospitality brand.
• Professional development in a award‑winning hotel environment.