BluSalzz Hotels & Resorts
Website:
blusalzz.com
Job details:
Company Description Urban Suites by Blusalzz is a hospitality brand focused on delivering comfortable, stylish, and contemporary accommodation for guests in Jaipur and beyond. The property is designed to offer a modern stay experience, combining practical amenities with thoughtful service. Team members are encouraged to provide friendly, efficient, and personalized service to a diverse range of guests. The organization values reliability, attention to detail, and a collaborative work culture that supports professional growth.
Role Description This is a full-time, on-site Chinese CDP (Chef de Partie) role based at Urban Suites by Blusalzz in Jaipur. The Chinese CDP is responsible for preparing, cooking, and presenting Chinese cuisine to established standards, including appetizers, main courses, and specialty dishes. Daily tasks involve ensuring food quality, taste, and presentation, maintaining hygiene and safety standards in the kitchen, and monitoring stock levels for ingredients and supplies. The role includes coordinating with the kitchen team, assisting in menu planning and development for Chinese dishes, and supporting training for junior staff in preparation and cooking techniques. The Chinese CDP will also work closely with management to manage food costs, reduce wastage, and ensure smooth kitchen operations during service.
Qualifications
- Strong technical skills in Chinese cuisine, including preparation, cooking methods, seasoning, and presentation.
- Experience working as a Chef de Partie or equivalent role in a professional kitchen, preferably in hotels or restaurants specializing in Chinese food.
- Knowledge of kitchen hygiene, food safety standards, and compliance with health regulations.
- Ability to manage a section independently, organize mise en place, and work efficiently during peak service hours.
- Effective communication and teamwork skills to collaborate with chefs, service staff, and management.
- Basic understanding of inventory management, portion control, and cost-conscious cooking practices.
- Relevant culinary certification or diploma from a recognized institute is preferred.
- Flexibility to work shifts, weekends, and holidays as required by hotel operations.
- Commitment to maintaining high standards of quality and consistency in all dishes served.
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