Position: Chef de Partie (CDP) / Demi Chef de Partie (DCDP) – Indian Cuisine
Key Responsibilities:
- Prepare and present authentic Indian dishes (North Indian, South Indian, Tandoor, Curry section as applicable)
- Manage daily operations of the assigned kitchen section
- Ensure consistent taste, quality, and presentation of food
- Handle live counters / buffet service (as per lounge requirements)
- Maintain food hygiene, safety standards, and HACCP compliance
- Ensure proper mise en place and timely service during peak hours
- Control food cost, portioning, and minimize wastage
- Follow FIFO and proper storage practices
- Coordinate with team members for smooth kitchen operations
- Assist in menu planning and new dish development
- Train and guide commis chefs and junior staff
Requirements:
- Diploma / Degree in Hotel Management / Culinary Arts
- CDP: 4–6 years experience | DCDP: 2–4 years experience
- Strong experience in Indian cuisine (curry, tandoor, regional dishes)
- Experience in hotel, airline catering, or lounge operations preferred
- Good knowledge of buffet service and high-volume kitchen operations
- Familiar with food safety & hygiene standards (HACCP)
- Ability to work in rotational shifts (including night shifts)
- Good communication and teamwork skills
Key Skills:
- Indian cooking techniques & flavor profiles
- Tandoor & curry section expertise
- Time management and multitasking
- Attention to detail and consistency
- Ability to work under pressure
Benefits:
- Competitive salary
- Duty meal
- Opportunity to work in a premium airport lounge workplace
Pay: ₹11,965.23 - ₹44,964.22 per month
Benefits:
- Food provided
Work Location: In person
📌 Chef de Partie - Indian Cuisine (India)
🏢 Semolina Kitchen
📍 India
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