Chef De Partie

What you’ll do

• Run the hot station independently through café service
• Prep and organise your mise en place before every service
• Cook to the pass, timing your dishes with the cold and salamander station
• Work with the chef on supper club menus, from testing and tasting to execution
• Cook with French and other specialty produce, and learn what makes each ingredient work
• Keep your station clean, labelled and ready for the next service

Who we’re looking for

• 3-5 years of experience on a professional hot line, ideally in a café, bistro or restaurant with a serious kitchen
• Strong fundamentals in sauces, searing, braising and seasoning
• Clean, compact mise, and calm when tickets stack up
• Comfortable cooking in an open kitchen, in front of guests
• Curious and humble, with the ability to take feedback and say what went wrong when something does
• Reliable on a six-day week

Good to have

• Exposure to French technique
• Experience with tasting menus, pop-ups or supper clubs
• Basic costing and stock awareness

What we offer

• A small team where your work is visible, and a head chef who cooks beside you
• Room to contribute ideas to supper club menus
• A fair salary of ₹32,000-42,000 per month, depending on experience
• Tuesday to Sunday working, with Monday off for everyone
• Staff meals and a clear growth path as Cassis grows