Key Responsibilities

1. Food Preparation & Cooking:Prepare mise-en-place for all sections - chopping, marination, gravies, sauces.Assist CDP / DCDP in cooking and presenting food as per standard recipes.Handle assigned section independently during service - Curry, Tandoor, Continental, Chinese.
2. Hygiene & Safety:Strictly follow FSSAI and kitchen hygiene standards.Maintain cleanliness of kitchen, workstations, utensils and storage areas.Follow FIFO (First In First Out) for all food items and proper labeling.
3. Inventory & Stock:Check daily indent and assist in receiving and storing kitchen supplies.Minimize wastage and control food cost.Report any shortage or expiry to Sous Chef.
4. Teamwork & Service:Coordinate with Service Team for timely food delivery and KOT execution.Support in banquet operations,



buffet setup and staff meals.Learn new dishes and follow Chef’s instructions during operations.
5. Quality Control:Ensure taste, portion size, and presentation as per SOP.Maintain food at correct temperature and ensure freshness.

Requirements

Education

Diploma / Degree in Hotel Management / Food Production.

Experience

5 years experience with positive knowledge of all sections

Skills Required

Good knowledge of North Indian & Tandoor & Chinese.

Knowledge of basic cutting, gravies, and kitchen equipment.

Speed, discipline and positive attitude.

Should be able to work in rotational shifts.

Pay: ₹16,000.00 - ₹22,000.00 per month

Benefits

- Flexible schedule
- Food provided

Work Location: In person

📌 Chef de Partie (Dehradun)
🏢 Novello globe hotel u0026 Resorts
📍 Dehradun