Senior Chef De Partie

Company Description
The Fold House is a new restaurant concept in Calicut, being developed around a distinctive dining experience. Our kitchen is built around fresh-baked breads, panuzzo, and in-house made cheeses. We're setting up operations, building a talented kitchen and service team, and refining our culinary identity. Joining now means helping shape the foundation and culture of the restaurant, in a collaborative environment where creativity, quality, and guest satisfaction come first. If you're excited to be part of an evolving culinary journey, we'd love to hear from you.
Role Description
The Senior Chef De Partie is a full-time, on-site role based in Kozhikode, responsible for managing a designated section of the kitchen and ensuring consistent, high-quality dishes. Day-to-day tasks include preparing and cooking menu items, overseeing mise en place, maintaining food safety and hygiene standards, and coordinating with other kitchen sections to ensure smooth service. The role also involves supervising and mentoring junior kitchen team members, supporting menu development, and assisting in inventory management and ordering. The Senior Chef De Partie collaborates closely with the Head Chef to uphold culinary standards, contribute ideas for new dishes, and help create an efficient, organized, and respectful kitchen environment.
Qualifications
Strong technical cooking skills within at least one kitchen section (e.g., hot, cold, grill, or pastry) and ability to consistently produce dishes to specification.
Proficiency in kitchen organization, including mise en place planning, time management, and coordinating with other sections during busy service.
Solid understanding of food safety, hygiene, and sanitation standards, with a commitment to maintaining a clean and compliant kitchen environment.
Experience supervising or mentoring junior chefs or kitchen assistants, with the ability to train others and support a positive, team-oriented culture.
Ability to follow and refine recipes, contribute to menu development, and adapt to changing concepts or seasonal ingredients.
Effective communication skills, reliability under pressure, and willingness to collaborate closely with the wider restaurant team.
Previous experience as a Chef De Partie or equivalent role in a professional kitchen; experience in modern or concept-driven restaurants is an advantage.
Culinary diploma, professional kitchen training, or equivalent practical experience is preferred.
Flexibility to work shifts, weekends, and holidays as required in a restaurant environment.

Work arrangement
No