Department: F&B; Production

Position: Chef de Partie – Chinese Cuisine

Reports To: Sous Chef / Executive Chef

Job Summary

Responsible for managing the Chinese kitchen section, ensuring authentic flavours, consistent food quality, proper presentation, hygiene, and efficient kitchen operations in accordance with hotel standards.

Key Responsibilities

1. Manage daily operations of the Chinese kitchen section, including mise en place, preparation, cooking, and service.
2. Prepare a variety of Chinese dishes, including soups, fried rice, noodles, stir-fried dishes, dim sum, and vegetarian and non-vegetarian specialties.
3. Demonstrate proficiency in wok cooking, stir-frying, deep-frying, steaming, and other Chinese cooking techniques.
4. Prepare Chinese sauces, stocks, marinades, and seasonings according to standardized recipes.
5. Maintain consistency in taste, portion size, food quality, and presentation.
6. Supervise Demi Chefs de Partie and Commis Chefs, providing guidance and training as required.
7. Ensure proper mise en place and timely preparation for à la carte, buffet, and banquet services.
8. Monitor stock levels, ingredient quality, food storage, and FIFO/FEFO practices.
9. Follow HACCP guidelines, food safety procedures, temperature control, and personal hygiene standards.
10. Monitor food costs, portion control, and wastage to meet departmental targets.
11. Maintain cleanliness and ensure the proper use and maintenance of kitchen equipment.
12.



Coordinate with other kitchen sections to ensure smooth and timely service.
13. Report shortages, equipment issues, and quality concerns to the Sous Chef or Executive Chef.
14. Assist with menu development, new dish trials, and improvements to existing recipes.

Qualifications and Experience
- Diploma or certificate in Hotel Management / Culinary Arts preferred.
- Minimum 1 to 2 years of professional kitchen experience, including experience in Chinese cuisine, as a chef de partie
- Previous experience in a reputed hotel or restaurant preferred.
- Strong knowledge of Chinese ingredients, sauces, seasonings, and cooking techniques.
- Knowledge of HACCP, food safety, and kitchen cost control.
- Good leadership, communication, and team management skills.

Required Skills

- Expertise in wok cooking and high-heat stir-frying.
- Knowledge of Chinese soups, noodles, fried rice, sauces, and specialty dishes.
- Strong mise en place and service coordination.
- Ability to maintain consistent food quality during busy service periods.
- Staff supervision, training, and teamwork.
- Effective stock management, portion control, and wastage reduction.

Pay: ₹30,000.00 - ₹45,000.00 per month

Benefits

- Cell phone reimbursement
- Adaptable schedule
- Food provided
- Health insurance
- Internet reimbursement
- Leave encashment
- Life insurance
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

📌 Chef de Partie (Chineese) (Kozhikode)
🏢 Westway Hotel
📍 Kozhikode