Chef de Partie - Indian Cuisine

Job Summary

Responsible for preparing authentic Indian dishes and managing the Indian cuisine section of the kitchen, ensuring food quality, consistency, hygiene and guest satisfaction.

Key Responsibilities

• Prepare a variety of authentic Indian dishes, including curries, biryanis, tandoori dishes and vegetarian specialities.
• Prepare and bake naan, roti, paratha and other traditional Indian breads.
• Prepare Indian sauces, gravies, marinades and spice mixes.
• Ensure that all dishes are prepared according to recipes and the resort’s quality standards.
• Supervise and organise the daily activities of the Indian cuisine section.
• Ensure that food is prepared and served on time.
• Maintain high standards of food hygiene, safety and cleanliness.
• Ensure proper storage and handling of food items and ingredients.
• Monitor stock levels, control portion sizes and minimise food wastage.
• Assist with menu planning and the preparation of Indian specialities for buffets and special events.
• Guide and support junior kitchen staff.
• Work closely with the Executive Chef and other kitchen team members to ensure smooth operations.

Qualifications and Experience

• Previous experience in Indian cuisine, preferably in a hotel or resort.
• Good knowledge of traditional Indian dishes, spices and cooking techniques.
• Practical experience in preparing and baking naan is essential.
• Knowledge of food hygiene and safety standards.
• Ability to work under pressure and as part of a team.
• Culinary qualifications would be an advantage.

Required Skills

• Passion for Indian cuisine.
• Good organisational skills and attention to detail.
• Ability to maintain consistent food quality and presentation.
• Teamwork, discipline and a professional attitude.
• Flexibility to work shifts, weekends and public holidays as required.