Chef De Partie

Company Description Icaros Café & Bar is a destination restaurant in Chojh Village, Kasol, in the Parvati Valley of Himachal Pradesh. We cook in a wood-fired oven, run a full cocktail bar built on local Himalayan ingredients, and seat guests on a riverside terrace and rooftop. We are hiring people who want a serious career in hospitality.
It took us about four years to build Icaros, three of them in construction. We run it as a craft hospitality business, not a seasonal stall. The valley is remote and the season is short, so we invest in training, clear roles and people who want to stay in the industry.
Who we hire: kitchen (pizzaiolo, sous chef, line cooks), bar (bartenders, bar backs), floor and service management, and operations and marketing roles.
What we offer: real product on the menu and behind the bar, on-the-job training in wood-fired cooking and cocktail programming, a defined path to senior roles, and a team that lives and works in one of India's most beautiful valleys. [Add: staff accommodation, staff meals, season length, pay bands, only if true.]
We also host Wild Table, our chef pop-up dining series.
Careers: [careers email or application form link]
Guests and reservations: Instagram @icaroscafe
Operated by Cocomundo Hospitality Private Limited.
Role Description This is a full-time, on-site Continental Chef De Partie role based at Icaros restaurant and bar in Kasol, Kullu. The Chef De Partie will manage a specific kitchen section, oversee mise en place, and prepare dishes according to restaurant standards and recipes. Responsibilities include maintaining food quality and presentation, monitoring stock levels, and supporting inventory management for the assigned section. The role involves adhering to food safety and hygiene regulations, coordinating with other kitchen team members, and assisting in training junior staff. The Chef De Partie will also collaborate with the Head Chef and Sous Chef on menu execution and service during busy
periods.
Qualifications
Strong technical cooking skills in at least one kitchen section (e.g., grill, sauté, pastry, or garde manger), with the ability to follow standardized recipes and plating guidelines.
Knowledge of food hygiene, safety, and kitchen sanitation practices, with a commitment to maintaining a clean and organized workstation.
Experience working in a professional restaurant or hotel kitchen, preferably in a similar Chef De Partie or senior Commis role.
Ability to work effectively as part of a team, communicate clearly with colleagues, and support a positive and respectful kitchen environment.
Strong time-management and organizational skills, including the ability to handle multiple orders and maintain quality under pressure.
Flexibility to work shifts, weekends, and holidays as required in a hospitality setting.
Culinary certification or formal culinary training is beneficial but not mandatory if supported by relevant experience.
Enthusiasm for learning new techniques and contributing ideas to menu development and continuous improvement in the kitchen.

Work arrangement
No