Job Summary
We are seeking a skilled and passionate Chef de Partie (CDP) – Seafood Cuisine to join our culinary team. The ideal candidate should have expertise in preparing a wide variety of seafood dishes while maintaining the highest standards of quality, taste, hygiene, and presentation. The candidate will be responsible for managing the seafood section and ensuring efficient kitchen operations.
Key Responsibilities
- Prepare and cook a variety of seafood dishes according to standardized recipes and presentation guidelines.
- Manage the seafood section of the kitchen and ensure smooth daily operations.
- Clean, cut, marinate, and prepare fish, shellfish, and other seafood products.
- Ensure consistency in taste, quality, portioning, and presentation.
- Maintain freshness and proper storage of seafood ingredients.
- Supervise and guide Commis Chefs and kitchen assistants assigned to the section.
- Coordinate with the Executive Chef and Sous Chef regarding daily production and menu planning.
- Monitor inventory, stock levels, and food costs while minimizing wastage.
- Ensure compliance with food safety, hygiene, and HACCP standards.
- Inspect the quality of incoming seafood supplies and report any discrepancies.
- Maintain cleanliness and proper maintenance of kitchen equipment and workstations.
- Support banquet, buffet, and à la carte operations as required.
Required Qualifications
- Diploma or Degree in Hotel Management, Culinary Arts, or a related field.
- 3–6 years of experience as a Chef de Partie or Senior Commis specializing in seafood cuisine within a hotel, resort, or fine-dining restaurant.
Required Skills
- Strong knowledge of seafood preparation, cooking techniques, and presentation.
- Expertise in cleaning, filleting, and handling various types of fish and shellfish.
- Knowledge of international and regional seafood cuisines.
- Understanding of food safety, HACCP, and hygiene standards.
- Leadership and team management skills.
- Inventory management and food cost control.
- Time management and the ability to work under pressure.
- Good communication and teamwork skills.
Preferred Candidate Profile
- Passion for seafood cuisine and culinary excellence.
- Strong attention to detail and quality.
- Creative approach to menu execution and plating.
- Ability to work flexible shifts, weekends, and public holidays.
- Positive attitude, discipline, and commitment to maintaining high kitchen standards.
Pay: ₹45,000.00 - ₹60,000.00 per month
Benefits:
Work Location: In person
