Position: Chef de Partie – Indian Cuisine

Hotel: Le Royal Park, Puducherry

Department: Food Production / Kitchen

Section: Indian Kitchen

Reports To: Sous Chef / Executive Chef

Employment Type: Full-Time

Job Purpose The Chef de Partie – Indian Cuisine is responsible for efficiently managing the assigned Indian kitchen section, preparing high-quality Indian dishes according to the hotel's recipes and standards, maintaining food safety and hygiene, and supporting the overall kitchen operation.

Key Responsibilities

- Prepare authentic Indian cuisine, including North Indian and South Indian dishes, according to established recipes and presentation standards.
- Handle daily mise en place and ensure all ingredients are prepared and available before service.
- Operate and manage the assigned kitchen section independently during service.
- Maintain consistency in taste, quality, portion size, temperature, and presentation.
- Prepare gravies, curries, breads, rice dishes, tandoor items, snacks, and other Indian preparations as assigned.
- Follow standard recipes and maintain proper food-cost and portion-control practices.
- Check the quality and freshness of ingredients before use.
- Coordinate with the Sous Chef and other kitchen sections to ensure smooth food service.
- Monitor cooking times and ensure food is served at the required temperature.
- Assist with buffet preparation, à la carte orders, banquets, conferences, and special events.
- Maintain proper storage, labeling, dating, and rotation of food items using FIFO principles.
- Ensure strict compliance with HACCP, food-safety, personal-hygiene, and hotel sanitation standards.
- Keep the workstation, equipment, utensils, and storage areas clean and organized.
- Minimize food wastage and report shortages or quality issues to the Sous Chef.
- Assist in receiving and checking food products when required.
- Guide and support Commis Chefs and kitchen trainees in food preparation and proper kitchen practices.




- Maintain professional discipline, punctuality, teamwork, and communication within the kitchen.
- Assist the Sous Chef and Executive Chef with menu preparation, new dishes, and special culinary requirements.
- Follow all hotel policies, safety procedures, and departmental SOPs.

Required Qualifications
- Diploma or Certificate in Hotel Management / Culinary Arts preferred.
- Previous experience in an Indian kitchen in a hotel, resort, restaurant, or similar food-service workplace.
- Good knowledge of Indian culinary techniques, ingredients, spices, and traditional cooking methods.
- Knowledge of both North Indian and South Indian cuisine is an advantage.
- Knowledge of food safety, hygiene, and kitchen sanitation standards.
- Ability to work effectively under pressure in a busy hotel kitchen.

Key Skills
- Strong Indian culinary skills
- Good knife and cooking skills
- Mise en place management
- Food presentation and portion control
- Teamwork and communication
- Time management
- Food-cost and wastage awareness
- Hygiene and sanitation
- Ability to follow standard recipes and SOPs
- Ability to train and guide junior kitchen staff

Experience

Preferred: 2–5 years of relevant experience in Indian cuisine, preferably in a reputed hotel or upscale restaurant.

Personal Attributes

- Passion for Indian cuisine
- Positive and professional attitude
- Creativity and attention to detail
- Discipline and reliability
- Willingness to learn and adapt
- Ability to work as part of a multicultural kitchen team

Performance Expectations The Chef de Partie is expected to consistently deliver high-quality Indian food, maintain hygiene and food-safety standards, control wastage and portions, support junior team members, and contribute to smooth and efficient kitchen operations.

Reporting: Sous Chef / Executive Chef

Location: Le Royal Park, Puducherry

Pay: ₹25,000.00 - ₹28,000.00 per month

Benefits

- Flexible schedule
- Food provided
- Paid time off
- Provident Fund

Work Location: In person

📌 CDP Chef ( indian cuisine ) (Puducherry)
🏢 le royal park
📍 Puducherry