Chef de Partie – Indian Cuisine

About the role

The Chef de Partie will lead the Indian cuisine section of the kitchen at Fairmont The Norfolk, delivering authentic Indian dishes of the highest quality while upholding the hotel’s standards for food safety, hygiene and guest satisfaction.

Key responsibilities

• Prepare and cook a full range of authentic Indian dishes, including North Indian, South Indian and regional specialties.
• Maintain consistency in flavor, seasoning, texture, portion size and presentation across all plates.
• Conduct quality inspections of ingredients and ensure freshness before use.
• Manage the Indian cuisine station during assigned shifts, ensuring readiness before service.
• Adhere to HACCP, food safety and hygiene standards, including proper storage, labeling and FIFO practices.
• Collaborate with the Cluster Executive Chef, Sous Chef and the wider culinary team to ensure smooth kitchen operations.

Required profile

• Proven experience in Indian cuisine, preferably in a hotel or fine‑dining environment.
• Strong knowledge of regional Indian cooking techniques and traditional recipes.
• Ability to work efficiently under pressure and meet service timelines.
• Commitment to high standards of food safety, hygiene and quality.

Required skills

• Indian cuisine techniques (curries, gravies, sauces, marinades).
• Tandoori and grill preparations.
• Biryani and Indian bread making.
• Vegetarian dish preparation.
• Food safety and HACCP compliance.