Chef De Partie - Indian Cuisine

Company Description

• Prepare and cook a wide variety of Indian dishes, maintaining consistency and quality standards
• Manage a specific section of the kitchen, coordinating with other chefs and kitchen staff
• Develop and refine recipes, contributing to menu planning and seasonal updates
• Ensure proper food storage, handling, and hygiene practices are followed in accordance with food safety regulations
• Train and mentor junior kitchen staff in Indian cooking techniques and kitchen operations
• Collaborate with the sous chef and head chef to maintain efficient kitchen operations
• Monitor and maintain inventory levels for your station, including liaising with local food suppliers and markets in Chennai
• Assist in controlling food costs and minimizing waste
• Participate in menu tastings and provide feedback for continuous improvement
• Maintain a clean and organized work environment at all times
  

Qualifications

• Culinary degree or diploma from a recognized institution
• Minimum 3-5 years of experience as a Chef de Partie or in a similar role, preferably in high-volume or fine dining Indian restaurants
• Extensive knowledge of Indian cuisine, including regional variations and specialties
• Proficiency in Indian cooking techniques, spice blending, and flavor profiles
• Excellent knife skills and proficiency in operating kitchen equipment
• Strong understanding of food safety and hygiene practices, with current Food Safety Certification
• Ability to work efficiently in a fast-paced environment while maintaining attention to detail
• Excellent time management and multitasking abilities
• Strong communication and teamwork skills
• Creativity and passion for developing innovative Indian dishes
• Physical stamina to stand for extended periods and work in a hot kitchen environment
• Flexibility to work evenings, weekends, and holidays as required
• Familiarity with local food suppliers and markets in Chennai is a plus