Company Description Rudrakshaka Hotel and Club is a hospitality destination in Indore offering guests a blend of comfortable accommodation, dining, and leisure experiences. The property focuses on delivering high standards of service, food quality, and guest satisfaction. Team members are encouraged to contribute ideas, maintain high professional standards, and support a welcoming environment. The hotel and club aim to create memorable stays and dining experiences through attentive service and well-crafted cuisine. Joining the team offers an opportunity to grow in a dynamic, service-oriented setting.
Role Description The Chef De Partie is a full time, on-site role based at Rudrakshaka Hotel and Club in Indore. This role is responsible for managing a specific kitchen section, including preparing, cooking, and presenting menu items according to established recipes and standards. The Chef De Partie oversees mise en place, ensures proper portioning, and maintains consistent quality and presentation of dishes during service. Daily tasks include monitoring hygiene and food safety practices, coordinating with other kitchen staff, and assisting in inventory management and ordering for the assigned section.



The role also involves training and guiding junior team members, collaborating with the Sous Chef and Head Chef on recent dishes, and supporting smooth kitchen operations during busy periods.
Qualifications
Candidates should possess strong Food Preparation and Cooking skills with solid Culinary Skills for hot, cold, or pastry sections.
Candidates should possess knowledge of Hygiene standards and food safety practices, including proper storage and handling.
Candidates should possess clear Communication skills for coordinating with kitchen and service teams.
Candidates should possess time management and organizational skills to handle multiple orders efficiently.
Candidates should possess experience in a skilled kitchen environment, preferably in hotels, clubs, or fine dining restaurants.
Candidates should possess the ability to work flexible shifts, including weekends and holidays, and perform well under pressure.
Culinary diploma or formal training from a recognized institute is preferred.
Experience in menu execution, basic inventory control, and mentoring junior staff is an advantage.

📌 Chef De Partie Indore (India)
🏢 Rudrakshaka hotel and club
📍 India