Chef

We are seeking a skilled, creative, and highly organized Chef (Chef de Partie/Demi Chef) to join our dynamic kitchen team in Mumbai. The ideal candidate must possess exceptional culinary knowledge, technical precision, and the ability to maintain the highest food safety and quality standards in a demanding metropolitan environment.

The role requires expertise in preparing high-quality, consistent meals, with a focus that could range from Global Contemporary Cuisine to specific regional Indian specialties (such as Pan-Indian, Coastal Seafood, or elevated street food concepts), depending on the establishment.

Key Responsibilities:

• Culinary Execution: Prepare, cook, and plate dishes consistently according to the menu specifications, established recipes, and the highest standards of taste and presentation required by the Mumbai dining scene.
• Quality Control: Ensure all food is prepared with precision, properly seasoned, and cooked to perfection, visually inspecting every plate before service.
• Hygiene & Safety: Maintain strict cleanliness, hygiene, and kitchen safety protocols at all times, rigorously adhering to FSSAI and international food safety standards.
• Recipe & Menu Development: Actively assist the Head Chef/Sous Chef in daily operations, contributing creative ideas for menu items, recipe development, and optimal utilization of fresh, high-quality local and imported ingredients.
• Inventory Management: Monitor section stock levels, manage proper inventory rotation (FIFO), minimize waste, and assist in ordering fresh produce and specialized supplies.
• Team Coordination: Coordinate effectively with all kitchen staff (commis, sous chefs, and stewards), managing time and station workflow efficiently to handle high service volumes.

Qualifications & Skills:

• Education: Diploma or Degree in Culinary Arts, Hospitality Management, or Professional Cookery from a recognized institute (highly preferred).
• Expertise: Strong technical knowledge of diverse cooking methods (e.g., European, Asian, or specific regional Indian), kitchen operations, and high-volume food production.
• Judgment: Superior taste judgment, creativity in plating, and a keen eye for detail in culinary presentation.
• Work Ethic: Proven ability to work under intense pressure, manage a station independently, and sustain peak performance during service hours.
• Attributes: Discipline, absolute commitment to cleanliness, and a strong collaborative attitude essential for a professional kitchen.

Preferred Experience:

• Experience: 3–7 years of experience as a Chef de Partie or Senior Cook in a reputable fine-dining restaurant, major hotel, or high-volume specialty kitchen in a Tier-1 city.
• Cuisine Focus: Prior experience specializing in global cuisine, modern Indian food, or a specific, in-demand specialty cuisine prevalent in Mumbai.

Benefits:

• Compensation: Highly competitive salary and service charge structure based on specialized skill, experience, and the premium nature of the establishment.
• Perks: Meals on duty, allowances, and medical benefits (as per organization policy).
• Growth: Excellent opportunity for creative freedom, professional mentorship, and career advancement within Mumbai’s thriving and innovative culinary industry.