Chef de Partie

Key Responsibilities:

• Prepare, cook, and present a variety of authentic Indian curries (North Indian, South Indian, Tandoor etc.) including vegetarian, non-vegetarian, and seafood dishes.
• Ensure all curry dishes are made according to recipe specifications and quality standards.
• Maintain stock levels for curry ingredients and mise en place for efficient service.
• Supervise and support Commis Chefs and junior staff working in the curry section.
• Ensure proper storage, labeling, and rotation of spices, sauces, and ingredients to maintain freshness.
• Monitor the quality and consistency of dishes during preparation and service.
• Maintain a clean, hygienic, and organized curry station at all times in compliance with food safety regulations (HACCP, FSSAI, etc.).
• Collaborate with the Sous Chef and Head Chef to improve recipes, introduce new curry dishes, and maintain menu innovation.
• Minimize food waste and monitor portion control to maintain kitchen cost targets.
• Assist with training and mentoring junior kitchen staff in traditional Indian cooking techniques.

Qualifications & Experience:

• Culinary degree, diploma, or relevant vocational training (preferred).
• 1–2 years in a CDP role focusing on curry preparation.
• Strong knowledge of Indian spices, curry gravies, and regional specialties
• Familiarity with tandoor operations is a plus.
• Proven experience working in a busy kitchen environment.
• Knowledge of food hygiene and safety standards.

Key Competencies:

• Passion for Indian cuisine and high attention to flavor and detail.
• Strong organizational and multitasking skills.
• Good leadership and teamwork abilities.
• Ability to work under pressure and maintain consistency.
• Willingness to continuously learn and contribute to menu development.

Job Type: Full-time

Pay: ₹20,000.00 - ₹28,000.00 per month

Work Location: In person