Demi Chef de partie indian Cuisine

Job Description

Company Description Vasista Hospitality partners with ProMiller, a dynamic hotel consultancy in India and Nepal that delivers end-to-end solutions for the hospitality and hotel industry. The organization focuses on innovative, data-driven strategies to support properties at every stage, from pipeline development to full operation. Services include hotel management consulting, operator selection for hotel owners, and property sourcing for operators. Team members work with a broad portfolio of hotels, gaining exposure to diverse concepts and operational models. This environment offers hospitality professionals opportunities to grow, learn, and contribute to impactful projects across the industry.

Role Description This full-time Demi Chef de Partie – Indian Cuisine role is a hybrid position based in Mechinagar Municipality, with some work-from-home flexibility for planning, menu development, and documentation tasks. The Demi Chef de Partie will support the Chef de Partie in preparing and presenting Indian dishes, ensuring consistent quality, portion control, and adherence to recipes and hygiene standards. Daily responsibilities include mise en place, cooking on the line during service, monitoring stock levels, and coordinating with kitchen team members for smooth operations. The role includes maintaining cleanliness of the assigned section, following food safety regulations, and assisting with training junior kitchen staff when required. Collaboration with the culinary team to develop new Indian menu items, optimize workflow, and uphold guest satisfaction is also part of the position.

Qualifications

• Solid knowledge of Indian cuisine, including regional dishes, spices, and traditional cooking methods, with experience in a professional kitchen.
• Skills in food preparation and cooking, portioning, plating, and maintaining consistent quality under service pressure.
• Strong understanding of kitchen hygiene, food safety standards, and proper storage and handling of ingredients.
• Ability to work as part of a team, communicate clearly with colleagues, and follow instructions from senior chefs.
• Basic skills in inventory support, such as monitoring stock levels, reducing waste, and reporting shortages.
• Prior experience as a Commis Chef or Demi Chef de Partie, preferably in a hotel or high-volume restaurant environment.
• Relevant culinary training or certification from a recognized institute is an advantage.
• Flexibility to work shifts, attention to detail, and a commitment to maintaining high standards of guest satisfaction.