Demi Chef De Partie @ AccorHotel

We're looking for a detail-oriented and organized Demi Chef De Partie to join our culinary team in Chennai, India. In this role, you will work under the guidance of the Chef De Partie to support the preparation and execution of authentic Indian dishes while maintaining the highest standards of food quality, safety, and presentation. You will be an integral part of our kitchen brigade, contributing to a collaborative and efficient work environment.

Prepare and cook Indian dishes according to established recipes and plating standards, ensuring consistency and qualityManage your assigned station with efficiency, maintaining proper mise en place and organization throughout serviceAssist in the preparation of ingredients, including proper handling, cutting, and storage of Indian spices and regional componentsSupport the Chef De Partie in menu development and food preparation for Indian cuisine offeringsMaintain strict adherence to food safety, hygiene, and sanitation protocols in all kitchen operationsMonitor portion sizes and food costing to minimize waste and maintain profitabilityCollaborate with kitchen team members to ensure smooth workflow and timely service deliveryAssist in training junior kitchen staff on Indian cooking techniques and station proceduresRespond promptly to feedback and continuously improve cooking skills and presentation techniquesMaintain a clean and organized work station and contribute to overall kitchen cleanliness Proven experience as a Demi Chef De Partie or similar culinary position, preferably in Indian cuisineStrong proficiency in Indian cooking techniques, regional cuisines, and traditional preparation methodsComprehensive knowledge of Indian spices, ingredients, and flavor profilesExcellent knife skills and food preparation techniquesSolid understanding of food safety, hygiene standards, and kitchen sanitation practicesAbility to work efficiently under pressure in a fast-paced kitchen environmentStrong organizational and time management skills with attention to detailExcellent communication and interpersonal skills for effective team collaborationExperience with mise en place, station management, and kitchen organizationKnowledge of portion control and food costing principlesPreferred: Experience with multiple regional Indian cuisines or modern plating techniquesPreferred: Formal culinary training or relevant certifications in food preparation and safetyPreferred: Experience in high-volume kitchen operations or fine dining establishments