Primary Responsibilities

Operation

• Train and supervise the work of kitchen personnel in the respective sections
• Ensure personal cleanliness and proper deportment of all team members
• Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team member
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
• Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils
• Work closely with Executive Steward in maintaining the cleanliness of the kitchen
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by the Management

• Proven experience of at least 5 years working as a Chef de Partie or equivalent senior kitchen position, with specialisation in Indian curry preparation • Comprehensive knowledge of traditional and contemporary Indian curry techniques, spice blending, and regional curry variations • Demonstrated expertise in station management, including organisation, time keeping, and workflow optimisation
• Strong people skills with the ability to lead, train, and motivate kitchen staff effectively • Proficiency in food safety and hygiene standards, with recognised certification in food safety management • Excellent knife skills and technical proficiency in food preparation methods • Sound understanding of inventory management, portion control, and cost analysis
• Ability to work under pressure whilst maintaining high standards of quality and consistency • Strong communication and collaborative abilities within a fast-paced kitchen environment • Knowledge of local Jaipur ingredients and regional Indian culinary traditions **Desirable Skills:**
• Experience working in fine dining or upscale restaurant establishments • Familiarity with contemporary plating techniques and food presentation • Experience in menu development and recipe innovation • Knowledge of dietary requirements and ability to create specialised curry dishes • Understanding of kitchen management systems and food costing software