Chef de Partie – Indian Cuisine (Specialty Restaurant)

The Chef de Partie – Indian Cuisine is responsible for managing a designated section of our Indian Specialty Restaurant, ensuring the preparation and presentation of authentic, high-quality Indian dishes in accordance with hotel standards. The role supports the Sous Chef and Executive Chef in maintaining food quality, hygiene, inventory control, and efficient kitchen operations.

• Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level.
• Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution.
• Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner.
• Delivers on departmental plans and objectives, where hotel initiatives & targets are achieved.
• Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained.
• Builds and maintains effective working relationships whilst promoting the company culture and values.
• Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required.

Function: Other
Experience Level: Mid-Senior Level