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CDP - Tandoor or/and Indian Curry
Company Description MIRAS FOODS PRIVATE LIMITED is a Srinagar-based hospitality company that has been successfully operating multiple restaurants, cafes, and a food court for over 13 years. The company manages well-known brands including Wah! Kabab, Hukus Bukus, Bangs, and Roasters Pizzeria, offering guests a variety of dining experiences and cuisines. With a strong local presence in Jammu and Kashmir, MIRAS FOODS focuses on quality, consistency, and guest satisfaction across all its outlets. Team members join a growing organization that values culinary innovation, operational excellence, and long-term career development in the food and beverage industry.
Role Description The Chef De Partie is a full-time, on-site role based in Srinagar, responsible for managing a specific section of the kitchen and ensuring consistent, high-quality food preparation. Day-to-day tasks include preparing and cooking menu items according to company standards, supervising commis chefs, and maintaining portion control and presentation guidelines. The role also involves coordinating with the Sous Chef and Head Chef on menu planning, mise en place, and inventory needs, while ensuring adherence to hygiene, safety, and sanitation protocols. The Chef De Partie will contribute to training junior team members, monitoring food wastage, and supporting smooth kitchen operations during peak service periods.
Qualifications
- Strong skills in food preparation, cooking techniques, and section management within a professional kitchen.
- Ability to maintain high standards of food quality, taste, and presentation across multiple service periods.
- Knowledge of kitchen hygiene, sanitation practices, and food safety regulations, with a commitment to safe working practices.
- Experience in supervising and mentoring junior kitchen staff, with good team coordination and communication skills.
- Capability to work under pressure in a fast-paced environment, managing time, priorities, and multiple orders efficiently.
- Prior experience as a Chef De Partie or Demi Chef De Partie in restaurants, cafes, or similar establishments; experience with multi-brand or multi-cuisine operations is an advantage.
- Culinary diploma or formal training in culinary arts is preferred, along with openness to ongoing learning and skill development.
- Flexibility to work shifts, weekends, and holidays as required by restaurant operations, and a professional, guest-focused attitude.
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