The Chef de Partie – Chinese Cuisine is responsible for managing the Chinese kitchen section, ensuring the preparation and presentation of high-quality authentic and contemporary Chinese dishes. The role requires expertise in Chinese cooking techniques, menu execution, food safety standards, inventory control, and team supervision.
Key ResponsibilitiesFood Production & Quality Control
- Prepare and oversee the production of Chinese dishes including appetizers, soups, dim sum, noodles, rice preparations, stir-fries, and specialty items.
- Ensure consistency in taste, quality, portion size, and presentation.
- Follow standardized recipes and cooking procedures.
- Maintain high standards of food quality during service operations.
- Develop and suggest new menu items and seasonal specials.
Kitchen Operations
- Manage daily mise en place and section readiness.
- Coordinate with purchasing and stores for ingredient requirements.
- Monitor stock levels and ensure proper storage of all food items.
- Control food costs, minimize wastage, and maintain yield standards.
- Ensure proper utilization and maintenance of kitchen equipment.
Team Management
- Supervise, train, and guide Commis chefs and kitchen assistants.
- Allocate duties and monitor staff performance.
- Ensure smooth coordination with other kitchen sections and service staff.
- Assist Sous Chef in scheduling and manpower planning.
Hygiene & Safety
- Maintain compliance with HACCP, FSSAI, and food safety regulations.
- Ensure cleanliness and sanitation of workstations and kitchen equipment.
- Follow health and safety procedures at all times.
- Conduct regular checks on food storage temperatures and product quality.
Administrative Responsibilities
- Maintain daily production records and inventory reports.
- Assist in stock taking and cost control activities.
- Monitor food quality and customer feedback to improve standards.
RequirementsEducation
- Diploma or Degree in Hotel Management, Culinary Arts, or Catering Technology preferred.
Experience
- 5–8 years of experience in Chinese cuisine kitchens.
- Minimum 2 years of experience in a supervisory role such as Demi Chef de Partie or Senior Commis.
- Experience in hotels, fine-dining restaurants, cloud kitchens, or high-volume food operations preferred.
Skills & Competencies
- Strong knowledge of authentic Chinese cooking techniques and ingredients.
- Expertise in wok cooking, sauce preparation, dim sum production, and specialty Chinese dishes.
- Leadership and team management skills.
- Knowledge of food cost control and inventory management.
- Ability to work efficiently under pressure and during peak service hours.
- Strong communication and organizational skills.
Preferred Qualifications
- Experience in Cantonese, Sichuan, Hunan, or Pan-Asian cuisine.
- Exposure to international hotel brands or premium restaurant chains.
- Knowledge of menu engineering and kitchen cost management.
Working Conditions
- Rotational shifts, including weekends and public holidays.
- Ability to stand for long hours in a fast-paced kitchen environment.
- Capability to handle hot kitchen operations and heavy equipment safely.
Pay: ₹24,000.00 - ₹26,000.00 per month
Benefits:
- Food provided
- Health insurance
- Provident Fund
Work Location: In person
