Chef de Partie - South Indian

About the role

The Chef de Partie will lead the South Indian cuisine section of the kitchen, ensuring the consistent production of high-quality authentic South Indian dishes whilst maintaining rigorous food safety, hygiene and operational standards.

What you'll do

• Culinary Preparation & Execution
• Execute all food preparation within required production and service timelines, whilst accommodating special requests and guest requirements
• Maintain consistency in flavor, seasoning, texture, portion size and presentation across all dishes produced
• Quality Assurance & Standards
• Ensure all food produced meets the hotel's quality and presentation standards prior to service

What you need

• Food safety
• Food production
• Communication
• Any graduate