Chef De Partie

Position:

Department:

Location:

Overview

Chef de Partie

Key Responsibilities

Culinary Expertise & Menu Development

• Develop and execute high-quality menus for

  À la carte dining experiences

  ,

  room dining

  ,

  banquets

  ,

  weddings

  ,

  conferences

  , and

  special events curated events

  .
• Demonstrate exceptional skills in

  Indian, Continental, and Pan-Asian cuisines

  .
• Create elegant, modern, and luxury-standard

  food plating and presentation

  .
• Innovate seasonal and event-specific menus aligned with luxury clientele expectations.

Kitchen Operations & Leadership

• Lead, train, mentor, and motivate the kitchen team to achieve excellence in culinary standards.
• Manage daily kitchen operations, ensuring efficiency, consistency, and quality in all food production.
• Coordinate closely with F&B service, banquet teams, and management for seamless event execution.

Food Safety, Hygiene & Compliance

• Ensure full adherence to

  FSSAI

  and

  HACCP

  guidelines.
• Maintain strict hygiene, sanitation, and safety standards across all kitchen and storage areas.
• Conduct regular audits to ensure compliance with hotel and industry food safety requirements.

Financial & Inventory Management

• Monitor and control

  food cost

  ,

  kitchen expenses

  , and wastage through effective planning and portion control.
• Prepare and manage

  kitchen budgets

  , vendor relations, and cost-efficient procurement strategies.
• Oversee

  store ordering

  , stock rotation, receiving procedures, and inventory management.
• Maintain accurate stock levels to support both daily operations and large banquet events.

Banqueting & Large-Scale Production

• Develop menus and production plans for

  banquets, weddings, conferences, and corporate events

  .
• Manage bulk cooking operations while maintaining premium quality and consistency.
• Coordinate with event planners and banquet teams for smooth food service execution.

Guest Experience & Service Excellence

• Engage with guests when required to understand preferences and ensure a personalized experience.
• Handle special dietary requests and create bespoke dining experiences for luxury clientele.

Qualifications & Skills

Required

• 6–8+ years experience as CDP in luxury hotels, premium restaurants, or resorts.
• Expertise in

  Indian, Continental, and Pan-Asian cuisines

  .
• Strong understanding of

  luxury dining standards

  , plating, and presentation.
• Proven experience managing

  banquets and large-scale kitchen operations

  .
• In-depth knowledge of

  FSSAI

  ,

  HACCP

  , food safety norms, and kitchen hygiene standards.
• Strong leadership, communication, and team-management skills.
• Proficient in

  food cost control

  , budgeting, and stock management.

The Candidate Experience

• Culinary degree or diploma from a recognized institute.
• Experience in boutique luxury hotels or standalone fine-dining restaurants.
• Training and certification in HACCP or FSSAI food safety standards.

On Offer for the Candidate :

• Competitive salary and benefits.
• A creative, collaborative, and high-energy work environment.
• Opportunity to lead and innovate within a luxury boutique hospitality setting owned by a large Corporate Company.