Madhya Pradesh Line cook Jobs – 6 Open Jobs Today

Chef de Partie
Pandav Hotels —Pachmarhi, Madhya Pradesh
- ₹25,000 - ₹35,000 a month
- Weekend availability
- In-person
- Diploma
- Restaurant experience
Quick apply
Chef de Partie-WESTERN
Marriott International, Inc —Bhopal, Madhya Pradesh
- Full-time
- Walk-in
- Supervising experience
6d
Demi Chef de Partie-TANDOOR
Marriott International, Inc —Bhopal, Madhya Pradesh
- Full-time
- Walk-in
- Supervising experience
6d
Demi Chef de Partie-ASIAN
Marriott International, Inc —Bhopal, Madhya Pradesh
- Full-time
- Walk-in
- Supervising experience
6d
Chef de Partie - ASIAN
Marriott International, Inc —Bhopal, Madhya Pradesh
- Full-time
- Walk-in
- Supervising experience
6d
Chef de Partie - INDIAN CURRY
Marriott International, Inc —Bhopal, Madhya Pradesh
- Full-time
- Walk-in
- Supervising experience
6d

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Chef de Partie-WESTERN
Marriott International, Inc —Bhopal, Madhya Pradesh
Stand, sit, or walk for an extended period of time. Anticipate and address guests’ service needs. Related Work Experience: At least 3 years of related work…
6d

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Chef de Partie

Pandav Hotels
Pachmarhi, Madhya Pradesh

Quick apply

Job details

Permanent | Full-time
₹25,000 - ₹35,000 a month

Qualifications

Cost control
Menu planning
Culinary Arts
Hospitality Management
Chef
Diploma
Restaurant experience
Communication skills
Hotel experience
Time management
Hotel management

Full job description

JOB DESCRIPTIONPosition: Chef de Partie (CDP)Department: KitchenLocation: Pachmarhi / MadhaiReports To: Sous Chef / Executive ChefJob Purpose

To manage and supervise a designated section of the kitchen, ensuring the preparation and presentation of high-quality food while maintaining hygiene, food safety standards, cost control, and guest satisfaction. The Chef de Partie plays a key role in delivering memorable dining experiences to resort guests.

Key ResponsibilitiesFood Production & Quality

Prepare, cook, and present food as per standard recipes and presentation guidelines.
Ensure consistency in taste, quality, portioning, and presentation of all dishes.
Manage and supervise a specific kitchen section (Indian, Continental, Tandoor, Bakery, Garde Manger, etc.).
Assist in menu planning and seasonal menu development.
Ensure timely food production during buffet, à la carte, and group meal services.

Guest Experience

Support the culinary team in creating unique dining experiences for resort guests.
Ensure special guest requests and dietary requirements are handled professionally.
Participate in special events, theme dinners, outdoor dining experiences, and monsoon/wildlife tourism-related food promotions.

Team Management

Supervise and guide Commis Chefs and Kitchen Helpers.
Conduct on-the-job training for junior kitchen staff.
Maintain discipline, teamwork, and positive work culture within the kitchen.

Inventory & Cost Control

Monitor stock levels and inform the Sous Chef regarding purchase requirements.
Minimize food wastage and ensure optimum utilization of resources.
Follow FIFO (First In First Out) and proper stock rotation practices.
Assist in maintaining food cost within budgeted targets.

Hygiene & Safety

Ensure compliance with FSSAI standards and company hygiene policies.
Maintain cleanliness of the assigned kitchen section, equipment, and storage areas.
Follow all health, safety, and fire safety procedures.
Ensure proper storage, labeling, and temperature control of food items.

Resort Operations Support

Support banquet, conference, and outdoor event catering operations.
Assist during high occupancy periods, festive events, and special guest programs.
Coordinate effectively with F&B Service and Front Office teams to ensure smooth guest service.

Key Performance Indicators (KPIs)

Food Quality & Consistency
Guest Feedback Scores
Food Cost Control
Kitchen Hygiene Audit Scores
Staff Training & Development
Reduction in Food Wastage
Timely Service Delivery

Qualification & Experience

Diploma/Degree in Hotel Management or Culinary Arts preferred.
Minimum 3–5 years of experience in hotels, resorts, or restaurants.
Experience in buffet operations and à la carte service preferred.
Knowledge of Indian, Continental, and local cuisine will be an added advantage.

Skills Required

Culinary Expertise
Leadership & Team Management
Menu Planning
Food Cost Control
Time Management
Communication Skills
Problem Solving
Attention to Detail

Working Conditions

Rotational shifts, weekends, and holidays as per operational requirements.
Ability to work under pressure during peak occupancy and event periods.

Pay: ₹25,000.00 - ₹35,000.00 per month

Work Location: In person

Quick apply

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line cook jobs in madhya pradesh

Chef de Partie

Chef de Partie-WESTERN

Demi Chef de Partie-TANDOOR

Demi Chef de Partie-ASIAN

Chef de Partie - ASIAN

Chef de Partie - INDIAN CURRY

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