Chef De Partie (Indian Cuisine All-Day Dining)

Chef de Partie (Indian Cuisine) Main Duties and Responsibilities We are seeking a passionate and skilled culinary professional specializing in Indian Cuisine to join our team as a Chef de Partie in our All-day Dining restaurant. As part of the culinary team, the incumbent will play a key role in delivering authentic, high-quality Indian cuisine while embedding and strengthening our brand's service and quality standards. The successful candidate will help ensure consistency in food preparation, presentation, and guest satisfaction. Key Responsibilities Assist in supervising the preparation and service of authentic Indian cuisine during each shift, ensuring consistency in taste, quality, and presentation. Prepare a wide variety of Indian dishes, including curries, tandoori items, breads, rice dishes, vegetarian specialties, and regional delicacies in accordance with standardized recipes. Liaise and cooperate effectively with all kitchen and service team members to ensure smooth operations. Promote the safe use of kitchen equipment and maintain a safe working environment. Maintain the highest standards of food hygiene, sanitation, and food safety in compliance with HACCP and company policies. Ensure all food temperature logs, food safety records, and quality control procedures are accurately maintained. Attend all required training programmes and continuously develop culinary knowledge and skills. Provide friendly, courteous, efficient, and professional service at all times. Maintain excellent personal grooming and hygiene, ensuring chef uniforms are clean and presentable at all times. Check daily mise en place, dry stores, cold room inventory, and food stocks, replenishing supplies where necessary and informing the Chef de Cuisine or Executive Sous Chef of any shortages. Be knowledgeable of Indian spices, herbs, ingredients, suppliers, and specialty products, and assist with ordering when stock levels are low. Supervise the smooth production and service of food, ensuring all preparation is completed before service begins. Minimise food wastage through effective stock rotation (FIFO), portion control, and proper inventory management. Support other kitchen sections whenever operationally required. Ensure all kitchen work areas, storage areas, refrigerators, and equipment are cleaned and maintained according to hygiene standards. Maintain and update recipes and standard operating procedures for Indian cuisine dishes. Monitor the quality of all dishes prepared, ensuring they meet the standards set by the Executive Chef. Provide comprehensive shift handovers to ensure operational continuity. Report equipment malfunctions, accidents, or operational issues promptly to the Executive Chef. Keep the team informed of menu updates, seasonal specials, banquet menus, and changes in food preparation standards before service. Assist in menu development by introducing authentic and innovative Indian dishes while maintaining consistency with the restaurant's concept. Ensure proper preparation and operation of specialised Indian cooking equipment such as tandoor ovens where applicable. Perform any other duties assigned by the Executive Chef. Job Requirements Professional culinary qualification or equivalent certification. 3 to 5 years of experience as a Chef de Partie or similar role, with strong expertise in authentic Indian cuisine within hotels, fine dining, or upscale restaurants. Experience in a pre-opening hotel environment is an advantage. Strong knowledge of Indian spices, herbs, cooking techniques, regional cuisines, and traditional food preparation methods. Experience operating tandoor ovens and preparing tandoori specialties will be an added advantage. Knowledge of food safety, HACCP, and kitchen hygiene practices. Strong interpersonal, communication, and organisational skills. Ability to work effectively in a fast-paced team environment. Flexible to work shifts, weekends, and public holidays. Passion for culinary excellence, innovation, and delivering exceptional guest experiences.