Company Description Bhojohori Manna is a heritage restaurant brand that celebrates authentic, home-style Bengali cuisine, inspired by the legendary song of Manna Dey. The company blends slow-cooked, traditional recipes with modern hospitality practices and scalable operations across major Indian metros. With strong roots in Kolkata and a growing national presence, Bhojohori Manna focuses on authenticity at scale, operational excellence, and strategic franchise-led growth. Recent expansions into new territories, including Malda and Berhampore, reflect its commitment to bringing the soul of Bengali cuisine to more guests. Team members join a culture that values quality, tradition, and professionalism in every aspect of dining. Role Description The Chef De Partie is a full-time, on-site role based at the Bhojohori Manna outlet in Puri. This role is responsible for managing a specific section of the kitchen, preparing and presenting dishes according to Bhojohori Manna standards, and ensuring consistency in taste, quality, and portioning, especially for traditional Bengali recipes. The Chef De Partie will coordinate with the Sous Chef and Head Chef, oversee section mise en place, and guide junior team members to maintain smooth service during peak hours. Daily tasks include monitoring food safety and hygiene, managing inventory for the assigned section,



and supporting menu execution and specials. The role also involves collaborating with the wider kitchen team to uphold heritage flavors while meeting modern service expectations. Qualifications
• Culinary skills and experience in Bengali or regional coastal specialties, including strong knowledge of traditional cooking techniques.
• Proven experience as a Chef De Partie or Demi Chef De Partie in a high-volume restaurant or hotel kitchen, with the ability to manage a specific section independently.
• Sound understanding of food safety, hygiene, and sanitation standards, along with proper handling, storage, and rotation of ingredients.
• Strong teamwork, communication, and time-management skills to coordinate with kitchen staff and ensure timely service during busy periods.
• Ability to train and mentor junior cooks and kitchen assistants, fostering a culture of consistency, discipline, and respect.
• Basic inventory and portion-control skills, including monitoring wastage and supporting cost-effective operations.
• Relevant culinary qualification or professional kitchen training from a recognized institute is preferred.
• Willingness to work adaptable shifts, weekends, and holidays as required by restaurant operations.

📌 Chef De Partie (Puri)
🏢 Bhojohori Manna - India
📍 Puri