Chef de Partie

The Chef de Cuisine oversees the daily operations of the hotel’s kitchen, ensuring high-quality food preparation, menu development, staff leadership, and adherence to safety and sanitation standards. This role is responsible for maintaining culinary excellence, cost control, and guest satisfaction.

Key Responsibilities1. Kitchen Operations & Management

• Supervise and coordinate all kitchen activities, including food preparation, cooking, and service.
• Ensure all dishes are prepared consistently according to hotel standards.
• Implement seasonal menus and daily specials.
• Maintain cleanliness, hygiene, and proper functioning of kitchen equipment.

2. Menu Development

• Plan and develop innovative menus aligned with hotel concepts and guest preferences.
• Create recipes, portion sizes, and costings.
• Work with F&B Management to ensure menu profitability.

3. Staff Leadership & Training

• Lead, train, motivate, and schedule kitchen staff (Sous Chefs, Cooks, Stewards).
• Conduct performance evaluations and provide ongoing coaching.
• Promote a positive, professional kitchen culture.

4. Cost Control & Inventory

• Manage food cost, labor cost, and waste control.
• Oversee purchasing, receiving, and inventory of food and supplies.
• Ensure compliance with budget targets.

5. Quality & Safety Standards

• Ensure strict adherence to food safety, sanitation, and HACCP guidelines.
• Conduct regular inspections of kitchen and storage areas.
• Enforce hotel and industry health & safety regulations.

6. Collaboration

• Coordinate with F&B Manager, Executive Chef, and service teams to ensure smooth operation.
• Participate in hotel events, banquets, and special functions.
• Maintain strong relationships with suppliers and vendors.

Qualifications & Requirements

• Diploma or degree in Culinary Arts or related field.
• 5+ years of culinary experience, including leadership roles in hotels or fine dining.
• Strong knowledge of international cuisines, food trends, and kitchen management.
• Excellent leadership, communication, and organizational skills.
• Ability to work in a fast-paced, high-pressure environment.
• Strong understanding of food costing, budgeting, and inventory systems.

Key Competencies

• Creativity & culinary innovation
• Time management
• Team leadership
• Attention to detail
• Problem-solving
• Guest-focused mindset

Job Types: Full-time, Permanent

Pay: ₹35,000.00 - ₹50,000.00 per month

Benefits:

• Cell phone reimbursement
• Food provided
• Health insurance
• Paid time off
• Provident Fund

Work Location: In person