Indian chef

2 days ago

Bengaluru, Karnataka, India CW hospitality Full time ₹ 4,20,000 - ₹ 6,00,000 per year

CW Hospitality LLP - Bangalore

Job Description: Chef de Partie – Indian Cuisine

Position: Chef de Partie (Indian Cuisine)

Department: Kitchen / Culinary

Reports To: Sous Chef / Head Chef

Job Summary

The Indian Cuisine Chef de Partie is responsible for preparing, cooking, and presenting high-quality Indian dishes according to company standards. This role requires strong knowledge of regional Indian flavours, spices, cooking methods, and kitchen operations. The CDP will assist in menu development, maintain hygiene standards, train junior staff, and ensure consistent food quality.

Key ResponsibilitiesFood Preparation & Cooking

  • Prepare and cook authentic Indian dishes (North Indian / South Indian / Mughlai / Regional specialties based on requirement).
  • Ensure consistent taste, presentation, and portioning.
  • Follow standard recipes, plating guidelines, and kitchen procedures.
  • Prepare mise-en-place efficiently for service.

Kitchen Operations

  • Supervise Commis and assist in training new staff.
  • Coordinate with other kitchen sections for smooth service.
  • Maintain cleanliness and hygiene (HACCP / FSSAI standards).
  • Ensure proper storage, labeling, and rotation of food items (FIFO).

Quality & Safety

  • Monitor freshness, quality, and shelf life of ingredients.
  • Maintain strict sanitation and food safety guidelines.
  • Report maintenance issues, equipment problems, or shortages.

Menu & Innovation

  • Assist the Head Chef in developing Indian menu items and specials.
  • Suggest improvements in taste, presentation, and efficiency.
  • Keep updated with modern Indian culinary trends.

Skills & QualificationsTechnical Skills

  • Strong hands-on expertise in Indian cooking techniques:

– Tandoor

– Curry preparations

– Gravies, kebabs, biryanis

– Regional Indian cuisines (as required)

  • Knife skills and kitchen equipment handling.
  • Knowledge of food cost control and wastage management.

Qualifications

  • Diploma/Degree in Culinary Arts or relevant certification.
  • 3–5 years of experience as Commis I / CDP in Indian cuisine.
  • Knowledge of FSSAI hygiene and safety standards.

Soft Skills

  • Team leadership and communication.
  • Time management and multitasking under pressure.
  • Attention to detail and creativity.
  • Discipline, punctuality, and professionalism.

Job Type: Full-time

Pay: ₹25, ₹35,000.00 per month

Benefits:

  • Food provided
  • Health insurance
  • Provident Fund

Work Location: In person

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