We are looking for a talented and experienced Chef de Partie (CDP) specialized in Indian cuisine to manage a specific section of the kitchen. You will be responsible for preparing high-quality Indian dishes, managing commis chefs, maintaining kitchen hygiene, and ensuring consistency in taste and presentation. Key Responsibilities : Prepare and cook a wide range of traditional and regional Indian dishes (e.g. North Indian, South Indian, Tandoori, etc.). Supervise and guide junior kitchen staff including Commis and Kitchen Helpers. Ensure food preparation and presentation meet company standards. Manage stock for your section and assist with ordering ingredients. Maintain cleanliness, food safety, and hygiene standards at all times (FSSAI guidelines). Monitor portion and waste control to maintain profit margins. Collaborate with the Sous Chef and Head Chef in menu planning and recipe development. Ensure timely preparation of meals during service hours. Train junior staff and help them grow in their roles. Preferred : Experience in hotel chains, fine-dining Indian restaurants, or large-scale catering. Basic English, Marathi, Hindi communication. Job Types: Full-time, Fresher, Internship Pay: ₹25,000.00 - ₹28,000.00 per month Benefits: Cell phone reimbursement Schedule: Day shift Work Location: In person

We are hiring a skilled Chef de Partie (CDP) with expertise in Chinese cuisine to manage a dedicated section of our kitchen. The ideal candidate should have hands-on experience with authentic Chinese cooking techniques, ingredients, and menu preparation, ensuring quality, taste, and consistency. Key Responsibilities : Prepare and cook a wide range of Chinese dishes including but not limited to Szechuan, Cantonese, Hakka, and Indo-Chinese varieties. Handle wok station, dim sum, fried rice/noodles, sauces, and stir-fry sections efficiently. Supervise and train Commis Chefs and kitchen helpers. Maintain consistency in taste, presentation, and portion control. Ensure adherence to food safety, hygiene, and sanitation standards (FSSAI guidelines if in India). Monitor kitchen inventory and assist in requisitioning stock for your section. Coordinate with the Sous Chef on daily preparation, specials, and menu planning. Ensure timely service during lunch and dinner operations. Minimize wastage and optimize food cost. Preferred : Experience with Indo-Chinese fusion preferred. Ability to communicate in basic English and Hindi. Prior work experience in a multi-cuisine restaurant or hotel setup. Job Types: Full-time, Fresher, Internship Pay: ₹25,000.00 - ₹28,000.00 per month Benefits: Cell phone reimbursement Schedule: Day shift Work Location: In person