Role Overview
We are seeking a skilled and passionate Chef de Partie – Curry & Biryani to join our culinary team. The ideal candidate will specialize in North Indian curries, gravies, biryanis, rice preparations, and finishing techniques, ensuring authenticity, consistency, and excellence across all dishes.
The role requires strong technical knowledge of Indian cooking methods, spice balancing, bulk preparation, portion control, and service-time execution. The candidate should be able to independently manage the curry and biryani section during high-volume service while maintaining quality, hygiene, and speed.
Key ResponsibilitiesCurry & Gravy Specialization
Prepare and cook a variety of North Indian curry items including:
- Butter Chicken
- Chicken Curry
- Kadhai Chicken
- Paneer Lababdar
- Kadhai Paneer
- Dal Makhani
- Dal Tadka
- Shahi Paneer
- Handi-style gravies
- Other vegetarian and non-vegetarian curries
Prepare base gravies, masalas, tadkas, and finishing sauces as per recipe standards.
Ensure proper balance of spices, salt, cream, butter, ghee, oil, acidity, and texture in every dish.
Handle slow-cooked gravies and dals with attention to consistency, depth of flavor, and final presentation.
Maintain correct cooking temperatures and reheating methods to avoid overcooking, splitting, burning, or flavor loss.
Biryani & Rice Preparation
Prepare and cook biryani and rice-based dishes including:
- Chicken Biryani
- Veg Biryani
- Paneer Tikka Biryani
- Dum Biryani
- Jeera Rice
- Plain Rice
- Matka or Handi-style biryani preparations
Ensure correct rice quality, grain separation, dum cooking, layering, aroma, spice balance, and portion consistency.
Prepare biryani masala, biryani gravy/base, marinated proteins, fried onions, herbs, and accompaniments as per SOP.
Maintain consistency in biryani taste, color, moisture, and portioning across orders.
Section Management
Lead the curry and biryani section during service, ensuring timely preparation and dispatch.
Coordinate with tandoor, bread, packing, and dispatch teams to complete orders efficiently.
Maintain daily mise-en-place for gravies, curries, dals, biryani bases, rice, garnishes, and accompaniments.
Plan prep quantities based on expected order volumes to reduce delays and wastage.
Ensure all dishes are finished, garnished, packed, and dispatched according to brand standards.
Quality & Hygiene
Uphold recipe standards, portion controls, and plating/packing guidelines defined by the Head Chef.
Maintain high standards of hygiene and food safety aligned with FSSAI norms.
Monitor storage, labeling, and rotation of gravies, cooked rice, marinated proteins, dals, and pre-prepared items.
Ensure proper hot holding, cooling, reheating, and storage practices for curry and biryani items.
Check taste, texture, temperature, and appearance before dispatch.
Reduce wastage by following FIFO, batch control, and production planning.
Team & Training
Guide and mentor Commis chefs and junior kitchen staff working in the curry and biryani section.
Train team members on gravy preparation, rice handling, dum cooking, portioning, reheating, and finishing techniques.
Support smooth kitchen coordination during peak hours.
Maintain discipline, cleanliness, and teamwork in the section.
Work closely with the Head Chef to improve recipes, SOPs, consistency, and kitchen efficiency.
Requirements
- Proven experience as a Curry Chef / Biryani Chef / Chef de Partie in a reputed Indian kitchen, restaurant, hotel, or cloud kitchen.
- Strong knowledge of North Indian curries, gravies, dals, biryanis, rice preparations, and finishing techniques.
- Ability to maintain consistency and speed in high-volume service, preferably 100+ orders/covers per day.
- Good understanding of spice balance, gravy texture, rice cooking, marination, and dum cooking.
- Knowledge of food safety, hygiene, storage, reheating, and FIFO practices.
- Ability to follow recipes, SOPs, portion sizes, and brand standards.
- Team leadership skills with the ability to train and guide junior staff.
- Physically fit and able to work in a hot, fast-paced kitchen environment.
Preferred Qualifications
- Culinary certification or formal training in Indian cuisine preferred but not mandatory.
- Experience in cloud kitchens, QSR, restaurants, hotels, or high-volume Indian kitchens.
- Familiarity with modern kitchen SOPs, inventory control, batch production, and food costing.
- Strong attention to detail in taste, portioning, garnish, and presentation.
- Passion for authentic North Indian cooking and consistent food quality.
Job Type
Full-time
Pay
₹22,256.71 - ₹40,734.57 per month
Work Location
In person
Pay: ₹24,000.00 - ₹40,000.00 per month
Work Location: In person
