Chef De Partie

Responsibilities :

Traditional Odia food production

Mise en place

Regional recipe consistency

Station management

Team guidance

Experience:



2–6 years of experience in Indian or regional kitchens with specialized, hands-on expertise in authentic Odia cuisine (e.g., dalma, besara, santula, macha preparations, and pakhala accompaniments).

Skills:

Strong command of traditional Odia recipes, tempering and spice balance, and regional cooking methods. Maintains authenticity, taste consistency, and portion control.

Operational Efficiency:

Independently runs the Odia station, handling mise-en-place, batch preparation, and à la carte service while minimizing wastage and ensuring timely dispatch.

Communication:

Functional regional language(s) and basic English for kitchen coordination.

Supervision:

Guides and trains the Commis Chefs and Helpers assigned to the station.

Food Safety & Hygiene:

Adheres to hygiene, FIFO, storage, and sanitation standards at the station.