Company Description Hyatt Centric Ballygunge Kolkata is a lifestyle hotel guided by Hyatt’s purpose to care for people so they can be their best. Located in the heart of the city, the hotel is designed as a vibrant launch pad for curious, savvy travelers who want to explore local culture and experiences. Team members are encouraged to share local insights and stories, helping guests connect with Kolkata in authentic ways.

The work setting emphasizes learning, growth, and the opportunity to build a fulfilling hospitality career beyond a routine job.

Role Description The Western Cold Demi Chef De Partie is a full-time, on-site culinary role based at Hyatt Centric Ballygunge Kolkata. The role involves preparing, plating, and presenting Western cold kitchen items such as salads, appetizers, cold cuts, canapés.

Responsibilities include maintaining mise en place, ensuring food safety and hygiene, monitoring stock rotation, and assisting with ordering for the cold section, Perishable recieving.

The Demi Chef De

Partie will support menu development, contribute to buffet and à la carte presentations, and coordinate closely with the Chef de Partie and other team members to deliver consistent quality. The role also requires training junior colleagues, minimizing wastage, adhering to HACCP and hotel policies,



and actively participating in shift briefings and kitchen operations during busy service periods.

Qualifications

- Strong technical skills in Western cold kitchen preparation and presentation, including salads, starters, dressings, and cold platters.
- Sound knowledge of food safety, hygiene standards, and HACCP practices, with a focus on clean and organized workstations.
- Ability to follow recipes, standard operating procedures, and plating guidelines while maintaining consistency and portion control.
- Experience in a hotel or high-volume restaurant kitchen, preferably in Western cuisine or specialty cold kitchen sections.
- Effective teamwork, communication, and time management skills, with the ability to work calmly under pressure and during peak service.
- Positive attitude toward learning, openness to feedback, and enthusiasm for contributing ideas to menus and presentations.
- Diploma or certificate in Culinary Arts or Hotel Management (or equivalent practical experience) is preferred.
- Flexibility to work shifts, weekends, and holidays as required by hotel operations.
- Ability to take care of the Butchery department in absence of the Butchery stuffs.

📌 Western Cold Demi Chef De Partie (Kolkata)
🏢 Hyatt Centric Ballygunge Kolkata
📍 Kolkata