Chef de Partie – Indian Cuisine (Specialty Restaurant)

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,500 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.

People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

The Chef de Partie – Indian Cuisine is responsible for managing a designated section of our Indian Specialty Restaurant, ensuring the preparation and presentation of authentic, high-quality Indian dishes in accordance with hotel standards. The role supports the Sous Chef and Executive Chef in maintaining food quality, hygiene, inventory control, and efficient kitchen operations.

Responsibilities

Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level.; Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution.; Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner.; Delivers on departmental plans and objectives, where hotel initiatives & targets are achieved.; Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained.; Builds and maintains effective working relationships whilst promoting the company culture and values.; Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required.

Requirements

Minimum 2–3 years' experience as a Chef de Partie or Demi Chef de Partie in an Indian restaurant or hotel.; Strong culinary skills and knowledge of food safety and hygiene regulations; Proven experience preparing authentic North Indian cuisine.; Experience in tandoor, curry, and traditional Indian cooking techniques is preferred.; Previous hotel experience is an advantage.