Chef De partie

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We are seeking an experienced and detail-oriented Chef De Partie to join our culinary team in Mumbai, India. In this leadership role, you will oversee a specific section of our kitchen, ensuring the highest standards of food preparation, presentation, and guest satisfaction. You will work collaboratively with our Executive Chef and Sous-Chef to maintain operational excellence while fostering a supportive and innovative kitchen environment. This position offers the opportunity to showcase your culinary expertise, mentor junior staff, and contribute to the continuous improvement of our menu offerings.

• Supervise, coordinate, and actively participate in the preparation of mise en place and cooking for all food and beverage outlets
• Maintain strict quality control over the freshness, preparation techniques, and proper storage of all ingredients and products used in your section
• Oversee Demi Chefs and Commis Chefs, ensuring compliance with personal hygiene standards, food safety protocols, and operational procedures
• Collaborate with senior chefs to develop innovative recipes, compose new menu ideas, and enhance existing dishes
• Manage daily inventory lists, monitor product turnover, and place orders for your section in a timely and cost-effective manner
• Ensure consistent adherence to cooking procedures, proper portioning, garnishing, and presentation standards for all dishes
• Maintain effective communication and coordination with colleagues across other departments to support seamless service delivery
• Develop and organize work rosters for your section in consultation with the Sous-Chef and Executive Chef
• Allocate tasks to team members according to the mise en place list and daily operational requirements
• Consistently deliver and maintain the highest standard of guest care and service excellence
• Uphold rigorous personal hygiene and grooming standards at all times
• Ensure your designated uniform is well-maintained, pressed, and in excellent condition
• Take full responsibility for Health and Safety compliance in your section
• Follow HACCP guidelines and local municipality food safety regulations without exception

• Minimum 2-4 years of professional experience working in a 5-star hotel or fine dining establishment
• Proven expertise in culinary techniques, food preparation, and plating presentation
• Strong leadership and team supervision skills with the ability to mentor and develop junior kitchen staff
• Excellent communication skills, both written and verbal, in English
• Demonstrated ability to work efficiently under pressure in a fast-paced, high-volume kitchen environment
• Comprehensive knowledge of HACCP guidelines and food safety regulations
• Proficiency in inventory management, cost control, and ordering procedures
• Strong organizational and time management skills with meticulous attention to detail
• Commitment to exceeding guest expectations and maintaining exceptional service standards
• Solid understanding of Health and Safety protocols and workplace compliance requirements
• Ability to work collaboratively with team members and support a positive kitchen culture
• Flexibility and resilience in adapting to changing priorities and operational demands
• Passion for culinary innovation and continuous improvement in menu development
• Familiarity with local Mumbai food safety regulations and municipal requirements is advantageous