Chef de Partie – Indian Cuisine

About the role

The Chef de Partie will lead the Indian cuisine section of the hotel kitchen, delivering authentic Indian dishes while upholding the highest standards of food safety, hygiene and quality. This position requires deep knowledge of regional Indian cuisines and the ability to work efficiently in a fast‑paced, luxury hospitality environment.

Key responsibilities

• Prepare and cook a full range of authentic Indian dishes, including North Indian, South Indian and regional specialties, following approved recipes.
• Maintain consistency in flavor, seasoning, texture, portion size and presentation across all dishes.
• Ensure all food meets the hotel’s quality and presentation standards before service.
• Comply with HACCP, food safety and hygiene protocols, keeping a clean and organised workstation.
• Collaborate with the Cluster Executive Chef, Sous Chef and service staff to meet guest requirements and special dietary needs.

Required profile

• Formal culinary qualification from a recognised institution.
• 2–4 years of professional kitchen experience, preferably in a luxury hotel or high‑volume restaurant.
• Proven experience working in an Indian cuisine section.
• Strong knowledge of Indian ingredients, spices and cooking techniques.
• Good understanding of food safety and hygiene standards.

Required skills

• Expertise in Indian cuisine techniques such as curries, gravies, tandoori preparations, biryanis and breads.
• Application of HACCP food safety and hygiene practices.