Demi Chef de Partie - Indian

Prime Function

• Responsible for the efficient and profitable operation of the Indian Kitchen section assigned.
• Ensure that Novotel Lucknow standards are consistently followed in food preparation, presentation, cleanliness, and kitchen operations.
• Maintain the highest standards of hygiene, sanitation, and food safety in accordance with HACCP and company guidelines.
• Support the Sous Chef and Executive Chef in all aspects of Indian kitchen operations, menu planning, and execution.
• Ensure all Indian dishes are prepared according to established recipes, quality standards, and portion specifications.
• Monitor food quality, taste, presentation, and consistency to ensure guest satisfaction and adherence to brand standards.
• Ensure proper storage, handling, and utilization of food products to minimize wastage and maintain food cost control.
• Maintain cleanliness and organization of the assigned section, kitchen equipment, and work areas at all times.
• Ensure all kitchen records, temperature logs, and operational checklists are accurately maintained.
• Train, supervise, and guide Commis Chefs  to enhance their culinary skills and operational efficiency.
• Assist in menu planning, recipe standardization, and the development of new Indian dishes in line with guest preferences and hotel standards.
• Report any matter affecting food quality, guest satisfaction, food safety, or the interests of the hotel to the management promptly.
• Coordinate with other kitchen sections and hotel departments to ensure smooth operations and exceptional guest experiences.

Qualifications

• Diploma/Degree in Hotel Management, Culinary Arts, or a related field preferred.
• Sound knowledge of Indian cuisine, regional specialties, food production techniques, and kitchen operations.
• Strong understanding of food safety, hygiene standards, and kitchen best practices.

Experience

• Minimum 2–3 years of experience as a Demi Chef de Partie in a reputed hotel, resort, or upscale restaurant.
• Experience in Indian cuisine is mandatory, including expertise in North Indian, Mughlai, Tandoor, or regional Indian specialties, as applicable to the role.