Job Description

What you’ll do…

- Run your section during preparation and service, making sure everything is ready, organised and delivered on time.
- Prepare and present dishes to the agreed recipes and standards, keeping quality and consistency high.
- Check stock, ingredients and equipment before service and flag issues before they affect the guest.
- Manage rotation, storage, requisitions, portions and waste on your section with care.
- Keep food safety, hygiene, allergen and HACCP standards in place throughout every shift.
- Guide Demi Chefs and Commis Chefs, helping them learn the section and build confidence.
- Work closely with the Sous Chef and front-of-house team so communication stays clear and service flows.
- Support specials, menu development and events, sharing ideas and being open to trying new things.
- Look after equipment and keep the section clean, protected and ready for the next service.
- Help wherever the kitchen needs you - good chefs care about the whole service, not just their own section.

Qualifications

What we’re looking for…

- Individuals. You’re looking for a place where you can be you; no clones in suits here.




- Passion for hospitality - whether that’s a drink, a meal, an event or a bed for the night.
- You’re all about having a positive impact on the people you interact with, leaving them with a memorable experience.
- You’re not precious. We leave our egos at the door and help get things done.
- You’re up for doing things differently and trying (almost) everything once.
- If we got stuck in a lift together, we’d have a good time and share a few laughs.
- You want to be part of a team that works hard, supports each other, and has fun along the way.
- You’ll have experience as a Chef de Partie or a strong Demi Chef de Partie ready for the next step.
- You know how to organise and run a section in a busy professional kitchen.
- You care about flavour, presentation and consistency and can keep standards up when the pace increases.
- You understand food safety, allergens, hygiene and HACCP procedures.
- You’re reliable, calm and happy to coach more junior chefs without the ego.
- A culinary qualification is useful, but solid practical experience and the right attitude matter most.

📌 Chef de Partie - Bakery - The Hoxton Bengaluru City (India)
🏢 ENNISMORE
📍 India