Chef de Partie

Job Summary
We are seeking skilled and experienced Kitchen Associates on a Fixed Term Contract (FTC) basis for our Tandoor, Asian, Indian Curry, and Continental kitchen sections. The incumbent will be responsible for food preparation, cooking, maintaining quality standards, and ensuring compliance with hygiene and safety regulations while supporting smooth kitchen operations.
Key Responsibilities
Prepare and cook dishes as per standardized recipes and hotel quality standards.
Ensure consistency in taste, presentation, and portion control.
Assist in mise-en-place and ingredient preparation for daily operations.
Maintain cleanliness and hygiene of the assigned kitchen section.
Follow all food safety, sanitation, and hotel policies.
Monitor stock levels and assist in inventory control.
Minimize food wastage and ensure efficient use of ingredients.
Coordinate with Chefs and kitchen team members for timely food preparation and service.
Maintain all equipment and work areas in a clean and safe condition.
Section-Specific ResponsibilitiesTandoor
Prepare and cook kebabs, breads, grilled meats, seafood, and vegetarian specialties.
Operate and maintain the tandoor safely and efficiently.
Prepare marinades and ensure authentic tandoori flavors.
Asian
Prepare Asian cuisine dishes including stir-fries, noodles, rice preparations, and regional specialties.
Maintain authenticity of flavors and cooking techniques.
Indian Curry
Prepare Indian gravies, curries, dals, and regional specialties.
Ensure proper seasoning, texture, and consistency of dishes.
Continental
Prepare soups, sauces, grills, pasta, and continental cuisine dishes.
Ensure adherence to recipe standards and presentation guidelines.
Qualifications & Experience
Minimum 3-5 years of relevant experience in the respective kitchen section.
Experience in a hotel, restaurant, or catering environment preferred.
Sound knowledge of food preparation and cooking techniques relevant to the assigned section.
Ability to work efficiently in a fast-paced environment.
Knowledge of food hygiene and safety practices.
Culinary certification or hotel management qualification will be an added advantage.
Key Competencies
Expertise in Assigned Cuisine Section
Food Preparation & Cooking Skills
Food Safety & Hygiene Awareness
Attention to Detail
Time Management
Teamwork & Collaboration
Ability to Work Under Pressure
Quality & Guest Service Orientation
Adaptability and Learning Agility
Inventory and Waste Management Awareness

Experience
2 - 6 Years

Employment type
Fixed Term Contract- Staff

Work arrangement
No