Position: Chef de Partie – Indian Cuisine

Department: Food & Beverage / Kitchen Operations

Industry: Hospitality / Student Housing / Co-Living

Experience: 3–5 Years

Employment Type: Full-Time

Location: Delhi

About the Role

We are looking for a skilled and passionate Chef de Partie (CDP) – Indian Cuisine to manage the Indian kitchen section and ensure the consistent preparation of high-quality, hygienic, and flavourful Indian dishes. The ideal candidate should have strong expertise in Indian cooking, kitchen operations, food safety, and team coordination, preferably in hotels, hostels, institutional catering, or large-scale kitchens.

Key Responsibilities

- Manage the daily operations of the Indian cuisine section, ensuring timely preparation and service.
- Prepare a variety of Indian dishes, including North Indian curries, dals, gravies, vegetables, rice, breads, and regional specialities.
- Ensure consistency in taste, quality, portion sizes, presentation, and recipe standards.
- Plan and execute daily menus in coordination with the Head Chef or Sous Chef.
- Supervise and guide Commis Chefs and kitchen helpers working in the assigned section.
- Monitor ingredient quality, freshness, storage, and availability.
- Maintain food hygiene, kitchen cleanliness, and safety standards in accordance with company SOPs.
- Follow proper food storage, labelling, FIFO practices, and temperature-control procedures.
- Minimise food wastage and support effective portion and cost control.




- Coordinate with the stores and procurement teams for ingredient requirements and stock replenishment.
- Ensure timely food preparation for bulk cooking and high-volume meal service, as required.
- Maintain kitchen equipment and report maintenance issues promptly.
- Support menu planning, recipe standardisation, and continuous improvement in food quality.

Candidate Requirements
- Minimum 3–5 years of experience in Indian cuisine, preferably in hotels, restaurants, hostels, institutional catering, or central kitchens.
- Strong knowledge of Indian spices, gravies, marinades, cooking techniques, and regional dishes.
- Experience in bulk food preparation and high-volume kitchen operations is preferred.
- Good understanding of food safety, hygiene, and kitchen SOPs.
- Ability to manage kitchen staff and work effectively under time constraints.
- Solid organisational skills, attention to detail, and a quality-focused approach.
- Culinary qualification or hotel management diploma is preferred.

Key Skills

Indian Cuisine Expertise | Bulk Cooking | Menu Execution | Kitchen Team Supervision | Food Safety & Hygiene | Inventory Management | Portion Control | Cost Control | Food Quality Standards

Preferred Background: Candidates with experience in hotel kitchens, institutional catering, hostels, corporate cafeterias, or student housing food operations will be preferred.

Pay: ₹25,000.00 - ₹35,000.00 per month

Benefits

- Food provided
- Provident Fund

Work Location: In person

📌 Chef de Partie (Delhi)
🏢 Uniliv
📍 Delhi