Chef de Partie - Indian Curry

Key Responsibilities:

• Prepare, cook, and present a variety of Indian curries, gravies, tandoor items, and accompaniments.
• Follow standard recipes and ensure consistency in taste and presentation.
• Assist Chef de Partie in daily kitchen operations and menu planning.
• Maintain mise-en-place for the curry section at all times.
• Monitor portion control and minimize wastage.
• Ensure kitchen hygiene, sanitation, and food safety standards (HACCP).
• Support in stock control, receiving, and proper storage of ingredients.
• Train and guide Commis chefs in the curry section.
• Cooperate with other kitchen sections for smooth service.
• Report any maintenance issues or shortages to Chef de Partie / Sous Chef.

Skills & Requirements:

• Minimum 2 - 3 years experience in Indian curry section in hotels or restaurants.
• Strong knowledge of Indian spices, cooking techniques, and regional cuisines.
• Ability to work in a fast-paced environment under pressure.
• Good communication and teamwork skills.
• Basic knowledge of food cost, hygiene, and safety standards.