Chef De Partie

Company Description ROAST24SEVEN is a growing food and beverage brand dedicated to delivering high-quality, consistent dining experiences. The company focuses on fresh ingredients, precise cooking techniques, and attentive service to create memorable meals for guests. ROAST24SEVEN values teamwork, professionalism, and a positive kitchen culture where culinary talent can develop and thrive. The organization encourages continuous learning, safe work practices, and respect for diverse backgrounds and perspectives.
Role Description The Chef De Partie at ROAST24SEVEN is a full-time, on-site role based in Hyderabad. The role involves taking responsibility for a specific section of the kitchen, including preparation, cooking, plating, and quality control of assigned dishes. The Chef De Partie will follow standardized recipes, maintain portion and presentation standards, and coordinate with other kitchen team members to ensure timely service. Daily tasks include organizing mise en place, monitoring food safety and hygiene practices, checking inventory levels, and supporting stock rotation and storage. The role also involves mentoring junior staff, communicating clearly with the Sous Chef and Head Chef, and helping implement new menu items or specials.
Qualifications
Solid experience as a Chef De Partie or in a similar kitchen role, preferably in a high-volume or specialty restaurant.
Strong knowledge of basic and advanced cooking techniques, food preparation, and kitchen equipment handling.
Understanding of food safety, hygiene standards, and compliance with local health regulations.
Ability to manage a designated section independently, including mise en place, service, and cleanup.
Effective communication and teamwork skills, with the ability to collaborate with chefs, stewards, and service staff.
Good organizational and time management abilities to handle multiple orders and maintain consistency under pressure.
Willingness to work flexible hours, including weekends and evenings, as required by restaurant operations.
Formal culinary education or professional training is an advantage; equivalent practical experience will also be considered.
Commitment to continuous learning, openness to feedback, and enthusiasm for contributing to menu innovation.

Work arrangement
No