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, ensuring consistent production of authentic, high‑quality Indian dishes while upholding rigorous food safety, hygiene and operational standards.

Key responsibilities

• Prepare and cook a wide 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.
• Conduct quality inspections of ingredients, verify freshness and ensure all food meets the hotel’s quality standards before service.
• Comply with HACCP, food safety protocols and hygiene regulations; maintain a clean, organised workstation.
• Manage stock control, proper storage, labelling, temperature control and FIFO practices.
• Collaborate with the Cluster Executive Chef, Sous Chef and service staff to meet special requests, dietary requirements and guest allergies.
• Contribute creative ideas for new Indian dishes, seasonal menus and culinary promotions.

Required profile

• Formal culinary qualification from a recognised institution.
• Minimum 2–4 years of professional kitchen experience, preferably in a luxury hotel or high‑volume restaurant.
• Previous experience leading an Indian cuisine section is essential.
• Strong knowledge of Indian ingredients, spices and cooking techniques.
• Good understanding of food safety, hygiene standards and ability to work under pressure.

Required skills

• Indian cuisine techniques (curries, gravies, tandoori, biryanis, breads, vegetarian dishes).
• HACCP and food safety compliance.
• FIFO stock management.
• Food hygiene and temperature control.