Chef de Partie (South Indian)
On
Salary undisclosed
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Description
Here’s what you’ll do during a typical day:
- Prepare great tasting dishes: Season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation
- Supervise the kitchen team: Oversee line cooks to ensure and provide support as needed in the absence of senior chefs to ensure smooth and efficient operations
- Maintain kitchen cleanliness: Keep all work areas clean, tidy, and free of cross-contamination
- Ensure food quality and storage compliance: Monitor ingredient quality, ensuring proper storage and stock rotation
- Assist with cost management: Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets
- Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment
- Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being
Qualifications
What It Takes to Make the Stay
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.
In addition, this role requires the following minimum qualifications:
- High school graduate with at least 3 years of experience in a 5-star hotel or high-end restaurant.
- At least 1 year as a Demi Chef de Partie or equivalent in an international brand hotel. Technical culinary education preferred.
- Proficient in Western or Chinese cuisine, with expertise in various cooking techniques
- Knowledge of seafood/meat processing, cooked food processing, storing, and receiving standards.
About this role
On's Chef de Partie role in Goa centers on executing South Indian cuisine at a high standard while managing kitchen operations in the absence of senior chefs. You'll be responsible for preparing dishes to recipe specifications, overseeing line cooks, maintaining strict kitchen hygiene and food safety protocols, and monitoring ingredient quality and costs. Beyond technical cooking, the role requires you to develop your team through coaching and performance feedback while ensuring compliance with health, safety, and sanitation regulations.
This position suits someone with at least three years of experience in a 5-star hotel or upscale restaurant setting, plus a minimum of one year as a Demi Chef de Partie in an international brand. While the role emphasizes South Indian cuisine, you'll need proficiency in Western or Chinese cooking techniques as well, along with solid knowledge of seafood and meat processing, storage standards, and food receiving protocols. Technical culinary training is preferred. The full-time, in-office arrangement in Goa is suited to someone ready to commit to hands-on kitchen leadership and operational consistency.
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Pay for this role
The employer didn't post a pay range for this role. That usually means pay is set in negotiation, which favors whoever arrives with numbers. Check ranges on comparable Chef de Partie (South Indian) postings in Goa, and analyze any offer before you accept it.
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