Company Description ITC Hotels Limited, established in 1975, is one of India’s leading hospitality companies, with over 150 hotels across more than 90 destinations in the Indian subcontinent. The group blends India’s tradition of warm hospitality with globally benchmarked services and sustainability-focused practices. Its portfolio spans luxury, premium, boutique, midscale, and heritage leisure hotels and resorts, each reflecting the distinct culture and character of its location.

ITC Hotels operates under seven brands: ITC Hotels and Mementos in luxury, Epiq Collection and Welcomhotel in premium, Storii in boutique premium, Fortune in midscale, and WelcomHeritage in heritage leisure, providing diverse career opportunities for hospitality professionals.

Role Description This is a full-time, on-site Demi Chef De Partie position in the Western Cuisine kitchen at ITC Hotels Limited in Agra. The role involves assisting the Chef De Partie in planning and preparing Western dishes, including mise en place, cooking, plating, and presentation according to brand standards.

The Demi Chef De

Partie supports smooth kitchen operations by maintaining hygiene, food safety, and portion control, and by monitoring quality and consistency during service. The role includes supervising and guiding junior team members, coordinating with service staff for timely order delivery,



and contributing to menu development, specials, and food cost control.

The Demi Chef De

Partie also helps ensure compliance with hotel policies and maintains kitchen equipment and workstations in optimal condition.

Qualifications

- Professional training in culinary arts or hotel management, preferably with specialization or strong exposure to Western cuisine.
- Hands-on experience in a professional kitchen, ideally in a hotel or fine dining restaurant, at Commis or Demi Chef De Partie level.
- Knowledge of Western cooking techniques, ingredients, sauces, and plating styles, with attention to taste, texture, and visual appeal.
- Strong understanding of food safety, hygiene standards, and HACCP guidelines, and ability to maintain a clean, organized workstation.
- Ability to work within recipes and standard operating procedures while contributing creative ideas for dishes and menu enhancements.
- Good communication and teamwork skills, with the ability to train and guide junior staff and collaborate with kitchen and service teams.
- Time management skills and the ability to perform efficiently under pressure during peak service hours.
- Flexibility to work shifts, weekends, and holidays as required in hotel operations, with a qualified attitude and customer-focused mindset.

📌 Demi Chef De Partie Western Cuisine (Agra)
🏢 ITC Hotels
📍 Agra