The Demi Chef de Partie is responsible for supporting the Chef de Partie in the day-to-day kitchen operations, ensuring consistent food quality, presentation, hygiene, and timely preparation in accordance with the hotel's culinary standards.

Key Responsibilities

- Assist the Chef de Partie in managing the assigned kitchen section efficiently.
- Prepare and cook food according to standard recipes, quality standards and presentation guidelines.
- Ensure mise-en-place is completed before each service.
- Maintain consistency in taste, portioning, temperature and presentation.
- Monitor the quality and freshness of ingredients and report any discrepancies.
- Follow proper food handling, hygiene and sanitation practices at all times.
- Maintain cleanliness and organisation of the work station and kitchen equipment.
- Support smooth service during peak operational periods.
- Coordinate effectively with other kitchen sections and F&B; service teams.
- Assist in receiving, storing and maintaining food products as per hotel standards.
- Minimise food wastage and ensure proper utilisation of ingredients.
- Follow HACCP, food safety and hotel SOP requirements.
- Assist in training and guiding Commis Chefs and kitchen trainees when required.
- Report equipment issues, stock shortages and operational concerns to the Chef de Partie/Sous Chef.
- Support banquet, special events and other culinary requirements as assigned.

Skills & Competencies

- Good knowledge of culinary techniques and food preparation.
- Strong understanding of mise-en-place and kitchen operations.




- Knowledge of food safety, hygiene and sanitation standards.
- Attention to detail and consistency.
- Ability to work effectively under pressure.
- Teamwork and communication skills.
- Good time management and organisational skills.
- Passion for food and willingness to learn and develop.

Qualifications & Experience

- Diploma/Degree in Hotel Management or Culinary Arts preferred.
- 2–4 years of relevant experience in a skilled kitchen, preferably in a luxury/5-star hotel or resort.
- Relevant experience in the assigned cuisine/section will be an advantage.
- Ability to work in shifts, weekends and holidays as per operational requirements.

Performance Expectations The DCDP is expected to demonstrate strong culinary discipline, consistency, teamwork and ownership of the assigned section while maintaining the highest standards of food quality, hygiene, presentation and kitchen efficiency.

Apply now: Email your Cv at [email protected]

Job Type: Full-time

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits

- Flexible schedule
- Food provided
- Health insurance
- Provident Fund

Ability to commute/relocate:
- Rishikesh, Uttarakhand: Reliably commute or willing to relocate with an employer-provided relocation package (Required)

Application Question(s):
- Need to come for food trial therefore please specify availability. Are you available for food trial at Delhi/ Rishikesh location?

Location:
- Rishikesh, Uttarakhand (Required)

Work Location: In person

📌 Demi Chef De Partie (Multicuisine / Continental) (Rishikesh)
🏢 The Roseate Ganges
📍 Rishikesh