Chef de Partie - Indian Cuisine

Our production unit takes pride in offering top-tier luxury airline catering that is both elegant and sophisticated. Our team is dedicated to crafting a one-of-a-kind experience that is attractive to even the most discerning passengers. We focus on providing exceptional quality, first-class service, and an exquisite range of menu options that are sure to impress.

The Chef de Partie – Indian Cuisine is responsible for the preparation and production of authentic Indian cuisine, ensuring all dishes are delivered to the highest DO & CO standards of quality, consistency, and presentation. The role supports the Sous Chef and Executive Chef Team by managing the assigned kitchen section, guiding junior team members, and ensuring smooth daily operations while maintaining food safety and company standards.

Responsibilities

Prepare and produce a variety of authentic Indian dishes, including curries, tandoori items, rice dishes, breads, sauces, and regional specialties.; Ensure all products are prepared according to DO & CO recipes, specifications, and quality standards.; Take responsibility for the daily operation and organisation of the Indian cuisine section.; Support the Sous Chef in achieving production targets, flight schedules, and operational requirements.; Ensure correct preparation, portioning, flavour, and presentation of all dishes.; Monitor the quality and freshness of ingredients, spices, marinades, and finished products.; Perform regular quality checks to ensure consistency and compliance with standards.; Ensure all kitchen activities follow food safety, HACCP, hygiene, Health & Safety, and company procedures.; Support and guide Demi Chefs and Commis Chefs in daily tasks and production requirements.; Assist with stock control, proper storage, and minimising food waste.; Maintain a clean, organised, and safe working environment.; Report any issues related to quality, equipment, stock, or production to the Sous Chef.; Work collaboratively with the kitchen team to maintain a positive and efficient working environment.

Requirements

Previous experience as a Chef de Partie or strong Demi Chef in an Indian cuisine kitchen, hotel, restaurant, catering, or high-volume food production environment.; Strong knowledge of authentic Indian cooking techniques, including curries, spices, tandoori preparation, sauces, rice dishes, and traditional breads.; Good understanding of food safety, hygiene, HACCP, and allergen requirements.; Ability to produce consistent, high-quality food while working to strict production schedules.; Good organisational and communication skills.; Ability to support and guide junior team members.; Reliable, flexible, and able to work effectively in a fast-paced kitchen environment.; Passion for Indian cuisine and commitment to delivering excellent food quality and presentation.