Company Description Crowne Plaza Kochi is a premium, waterfront hotel located on the NH 47 Bypass, offering convenient access to the airport, central business district, Fort Kochi, backwaters, and nearby beaches. The property features 269 spacious business rooms and suites, many with panoramic views of the backwaters and the city. Guests enjoy a range of authentic culinary outlets, along with extensive spa and leisure facilities that support both business and relaxation.

High-tech meeting and event spaces accommodating up to 900 guests make the hotel a preferred international brand for business, leisure, and events in Kochi. Team members join a professional, guest-focused environment with strong standards of service and hospitality.

Role Description The Demi Chef De Partie (North Indian) is a full-time, on-site role based at Crowne Plaza Kochi. This position supports the North Indian kitchen section, assisting in the preparation, cooking, and presentation of consistent, high-quality North Indian dishes in line with hotel standards and brand guidelines. Daily tasks include mise en place, monitoring food quality and hygiene, following recipe and portion controls, and ensuring effective stock rotation and storage.

The role involves coordinating with senior chefs, mentoring junior team members, maintaining cleanliness and safety in the kitchen,



and working closely with service teams to deliver timely, well-presented dishes during regular service and special events.

The Demi Chef De

Partie is expected to contribute to menu development, uphold cost and waste control practices, and maintain a professional, collaborative approach in a fast-paced workplace.

Qualifications

- Strong skills in North Indian cuisine preparation, including curries, tandoor items, breads, and traditional dishes.
- Sound knowledge of food safety, hygiene standards, and kitchen sanitation practices.
- Experience in a hotel or high-volume restaurant kitchen, preferably in a similar role.
- Ability to follow standardized recipes, portion control, and plating guidelines accurately.
- Effective teamwork and communication skills, with the ability to work in a diverse, multicultural environment.
- Capability to manage time efficiently, handle multiple orders, and work under pressure during peak service.
- Formal culinary education or certification in culinary arts is preferred.
- Basic understanding of inventory management, stock rotation, and waste reduction practices.
- Willingness to work flexible hours, including weekends and holidays, as required by hotel operations.
- Commitment to guest satisfaction, attention to detail, and a proactive, learning-oriented mindset.

📌 Demi Chef De Partie (North Indian)- Crowne Plaza Kochi
🏢 Crowne Plaza Kochi
📍 Kochi