Chef De Partie (Head Chef , CDP - Mexican) - SP

About the Opportunity:

• Run an assigned station (hot, cold, grill, sauty, pastry, or vegetable) and ensure timely, consistent dish preparation and presentation.
• Follow recipes, portion control, plating guidelines, and service timings to meet quality and cost targets.
• Maintain mise-en-place, manage station stock levels, and communicate ordering needs to the Sous Chef/Head Chef.
• Adhere to food safety, hygiene, and HACCP/FSSAI standards; ensure correct refrigeration and storage practices.
• Train and coach junior cooks and commis; delegate tasks and maintain discipline during peak service periods.
• Assist with menu execution, daily specials, quality checks, and yield optimization to minimize wastage and control food costs.
  

Skills & Qualifications

• Diploma/degree in Culinary Arts or 2025 years' proven experience as Chef de Partie / Station Chef in restaurants, hotels, or catering operations.
• Strong practical skills in classical cooking techniques, portioning, plating, and station management.
• Knowledge of food safety standards (HACCP/FSSAI/ServSafe) and strict hygiene practices.
• Excellent knife skills, time management, and ability to perform under high-pressure service periods.
• Basic inventory control, stock rotation (FIFO), and awareness of food-costing principles.
  

Preferred

• Experience in multi-cuisine menus, banqueting, or high-volume fine-dining environments.
• Certification in advanced culinary techniques or specialized pastry/butchery training.
  

• Structured on-site kitchen environment with clear growth paths to Senior Chef roles.
• Collaborative team culture focused on skill development, cross-training, and regular culinary coaching.
• Competitive salary, meal provisions during shifts, and opportunities for certification support.