Chef de Partie – Indian Cuisine

About the role

The Chef de Partie – Indian Cuisine will manage a designated section of the Indian Specialty Restaurant, delivering authentic, high‑quality Indian dishes that meet Radisson’s standards. You will support the Sous Chef and Executive Chef in daily kitchen operations.

Key responsibilities

• Prepare and present authentic North Indian dishes, including tandoor and curry preparations.
• Maintain food quality, hygiene, and inventory control in line with hotel standards.
• Assist in cost control, productivity monitoring, and compliance with food safety regulations.
• Collaborate with the kitchen team to ensure timely service and guest satisfaction.

Required profile

• Minimum 2–3 years experience as a Chef de Partie or Demi Chef de Partie in an Indian restaurant or hotel.
• Strong knowledge of food safety and hygiene regulations.
• Previous hotel experience is an advantage.

Required skills

• Expertise in North Indian cuisine preparation.
• Proficiency with tandoor cooking techniques.
• Ability to prepare traditional Indian curries.

What we offer

• Employee hotel rates up to 53% off worldwide.
• 30% discount for friends and family.
• Exclusive discounts on food, beverage, spa and more.
• Opportunities for career growth, learning and development.