- Prepare and present authentic Indian cuisine, including North Indian, regional Indian, curries, gravies, tandoor items, and other traditional dishes.
- Manage the assigned kitchen section and ensure smooth daily operations.
- Maintain consistency in taste, quality, portion size, and presentation.
- Ensure compliance with food safety, hygiene, and sanitation standards.
- Monitor food production, minimize wastage, and maintain cost control.
- Ensure proper storage, stock rotation, and mise en place.
- Coordinate with the Sous Chef and Executive Chef for menu planning and daily operations.
- Guide and supervise Commis Chefs and other kitchen team members.
- Qualification: Diploma or Certificate in Culinary Arts / Hotel Management preferred.
- Experience:



Minimum 3–5 years of relevant experience in Indian cuisine, preferably in a reputed hotel or restaurant.
- Solid knowledge of Indian spices, cooking techniques, and traditional recipes.
- Good leadership, teamwork, and communication skills.
- Knowledge of food safety, hygiene, and kitchen cost control.

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

📌 Chef de Partie – Indian (Uttar Pradesh)
🏢 Crowne Plaza Hotels & Resorts
📍 Uttar Pradesh