Job Description

Department: Asian, Continental, North Indian, South Indian Overview: Oversee a specific kitchen section to ensure high standards of food quality, hygiene, and timely service while supporting overall kitchen operations.

Requirements

- Prepare and present dishes according to standardized recipes and quality benchmarks.
- Ensure consistency in taste, texture, and presentation.
- Manage mise-en-place for the assigned section.
- Take full responsibility for a specific section (Asian, Continental, etc.).
- Coordinate workflow for seamless service during peak hours.
- Maintain section organization and cleanliness.
- Ensure all output meets company standards for quality and presentation.
- Monitor portion control, freshness, and minimize wastage.
- Address guest feedback regarding food quality.
- Comply with food safety regulations (HACCP, FSSAI).
- Ensure proper food storage, labeling, and rotation (FIFO).




- Maintain a clean and safe work environment.
- Supervise and mentor Commis Chefs and kitchen assistants.
- Train junior staff on recipes, techniques, and discipline.
- Promote teamwork and a positive work culture.
- Assist with stock management, requisitions, and waste reduction.
- Report inventory shortages or equipment malfunctions promptly.
- Support cost control and efficient raw material usage.
- Collaborate across sections for smooth operations.
- Maintain clear communication with senior chefs.
- Assist in menu planning and special events.
- Diploma or certification in Culinary Arts or Hotel Management preferred.
- 5 years of skilled kitchen experience.
- Prior experience managing a kitchen section is advantageous.

📌 Chef De Partie (CDP) (Hyderabad)
🏢 Ira Hospitality
📍 Hyderabad