Indian Chef De Partie

Position: Chef de Partie – Indian Kitchen

Department: Food Production / Kitchen

Reports to: Sous Chef / Head Chef / Executive Chef

1. Job Purpose

To independently manage the assigned Indian kitchen section, ensuring consistent food quality, authentic flavours, timely preparation and smooth kitchen operations while maintaining the highest standards of hygiene and food safety.

2. Key Responsibilities

Food Preparation & Production

Prepare and cook Indian dishes, including North Indian, Punjabi, Mughlai and Tandoor preparations, as per established recipes.

Handle gravies, curries, dals, marinades, kebabs, breads and other Indian preparations.

Ensure consistency in taste, presentation, portion size and food quality.

Maintain mise en place before every service.

Ensure timely preparation and dispatch of orders during peak hours.

Kitchen Operations

Independently manage the assigned kitchen section.

Monitor daily preparation requirements and maintain adequate stock.

Coordinate with the Sous Chef and other kitchen sections for smooth operations.

Minimise food wastage and maintain proper utilisation of ingredients.

Ensure FIFO and proper food storage practices.

Monitor the quality and freshness of raw materials.

Hygiene & Food Safety

Maintain personal hygiene and cleanliness of the assigned section.

Follow FSSAI food safety guidelines.

Ensure proper labelling, date marking and storage of food items.

Maintain cleaning schedules and temperature records.

Team Management

Guide and supervise Commis Chefs and kitchen helpers.

Delegate preparation responsibilities and monitor execution.

Train junior kitchen staff on recipes, techniques and hygiene standards.

Maintain discipline and coordination within the kitchen team.

3. Required Skills & Experience

3–5 years of experience in an Indian kitchen, preferably in a restaurant or hotel.

Strong knowledge of North Indian and Punjabi cuisine.

Good understanding of gravies, curries, tandoor preparations and Indian cooking techniques.

Ability to independently handle a kitchen section.

Knowledge of food costing, portion control and inventory management.

Ability to work under pressure during busy service hours.

Good communication and team coordination skills.

4. Performance Expectations (KPIs)

Consistent food quality and taste.

Timely order preparation and dispatch.

Minimum food wastage.

Proper inventory and stock management.

Compliance with hygiene and food safety standards.

Effective supervision of junior kitchen staff.

5. Personal Attributes

Responsible and disciplined.

Strong work ethic.

Attention to detail.

Leadership and teamwork.

Ownership of assigned kitchen operations.