Chef de Partie – Indian

What is the job?
As Chef de Partie, you’ll manage a specific section of the kitchen to ensure high standards of food preparation, presentation and hygiene are maintained.

You’ll be responsible for your assigned station, supporting kitchen leadership and ensuring smooth and efficient service delivery.

Your day to day
People

•Supervise and guide Commis Chefs and kitchen assistants in your section.

•Coordinate daily preparation and cooking activities within your assigned station.

•Participate in kitchen briefings and communicate effectively with the team.

•Support training and development of junior team members.

•Maintain teamwork and positive working relationships.

Guest Experience

•Prepare and present dishes according to brand standards and recipes.

•Ensure consistency in taste, quality and portion control.

•Maintain timely food production during service hours.

•Support handling of guest feedback and special dietary requirements.

•Ensure high standards of food presentation at all times.

Responsible Business

•Ensure compliance with food safety, hygiene and sanitation standards.

•Maintain proper storage, labeling and rotation of food items (FIFO).

•Monitor stock levels and inform supervisors of shortages.

•Minimize food wastage and control portion sizes.

•Ensure proper use and maintenance of kitchen equipment.

•Keep workstations clean and organized.

•Perform other ad-hoc duties as assigned.

Financial

•Support food cost control by maintaining portion standards.

•Assist in inventory management and requisition procedures.

•Reduce wastage and contribute to cost-saving initiatives.

Accountabilities

•Manages a designated kitchen section and supervises junior culinary team members.

Responsible for maintaining food quality standards, supporting operational efficiency and ensuring compliance with hygiene and safety regulations.