Key Responsibilities

- Prepare, cook, and present multi-cuisine dishes to the highest standards.
- Manage a specific kitchen section (e.g., grill, tandoor, cold kitchen, etc.) under the guidance of the Sous Chef.
- Ensure food production is carried out according to recipes, quality standards, and portion control guidelines.
- Maintain high levels of cleanliness, hygiene, and food safety in the work area as per HACCP standards.
- Coordinate with other chefs and kitchen staff to ensure smooth and timely service.
- Check and maintain stock levels of ingredients and requisition supplies as needed.
- Monitor the preparation and presentation of food to ensure consistency in taste and appearance.
- Train and guide Commis Chefs and junior staff in their section.
- Minimize wastage and control food cost without compromising on quality.




- Ensure compliance with health, safety, and hygiene regulations at all times.

Requirements:
- Diploma or certification in Culinary Arts / Hotel Management or relevant field. Minimum 3-5 years of experience in a hotel or restaurant kitchen, with at least 2 years as a CDP.

- Strong knowledge and hands-on experience in preparing Indian, cuisine. Positive understanding of kitchen operations, food costing, and portion control.

- Ability to work under pressure and in a fast-paced environment.
- Excellent team player with leadership skills and a proactive attitude.
- Flexibility to work in shifts, weekends, and holidays.

📌 Demi Chef De Partie - Continental Cuisine (Mumbai)
🏢 Miros Hotels u0026 Resorts
📍 Mumbai