Chef De Partie

We are seeking an experienced Chef de Partie (Kerala Cuisine) to manage a designated kitchen section and ensure consistent quality of authentic Kerala dishes. The ideal candidate will have strong knowledge of traditional cooking techniques, local ingredients, and the ability to deliver authentic taste while maintaining high kitchen standards.

Key Responsibilities

• Independently manage the Kerala cuisine section
• Prepare and cook authentic Kerala dishes as per standard recipes
• Ensure consistency in taste, quality, portioning, and presentation
• Supervise and guide Commis chefs and kitchen assistants
• Plan and execute daily mise-en-place for smooth kitchen operations
• Coordinate with other sections to ensure timely service
• Maintain food safety, hygiene, and sanitation standards (FSSAI guidelines)
• Monitor food cost, control wastage, and manage inventory efficiently
• Assist in menu planning and development of new Kerala dishes
• Ensure proper storage, labeling, and stock rotation (FIFO)
• Maintain cleanliness and upkeep of kitchen equipment and work areas

Required Skills & Competencies

• Strong knowledge of authentic Kerala cuisine (including seafood, curries, and traditional preparations)
• Expertise in handling spices, coconut-based gravies, and traditional cooking methods
• Ability to manage high-volume kitchen operations efficiently
• Strong leadership and team management skills
• Knowledge of food costing, inventory control, and portion management
• Attention to detail and commitment to quality

Experience & Qualifications

• Minimum 4–7 years of experience in Kerala cuisine
• At least 1–2 years of experience as a CDP or Senior Commis
• Relevant culinary training or certification is an advantage

What We Offer

• Competitive salary package
• Opportunity to work in a reputed restaurant environment