Chef De Partie

Company Description MH Club and Resorts is a hospitality destination that focuses on providing guests with comfortable stays, quality dining experiences, and attentive service. The property offers a range of leisure and event facilities designed for families, business travelers, and groups. Team members are encouraged to contribute ideas, maintain high service standards, and support a welcoming environment for guests. Working at MH Club and Resorts provides opportunities to grow within the hospitality industry while collaborating with a diverse and professional team.
Role Description The Chef De Partie is a full-time, on-site role based at MH Club and Resorts in Ranchi. This role is responsible for managing a specific section of the kitchen, preparing and cooking dishes according to established recipes and standards, and ensuring consistency in taste, presentation, and quality. Day-to-day tasks include supervising commis chefs, coordinating with the Sous Chef and Head Chef, monitoring food stock and inventory, and maintaining hygiene and safety standards in compliance with regulations. The Chef De Partie also assists in menu development, contributes ideas for specials, and supports training of junior team members to ensure efficient kitchen operations, especially during peak service hours.
Qualifications

• Culinary skills in hot, cold, or pastry sections, with strong knowledge of cooking techniques and food safety practices.
• Experience in a professional kitchen, preferably in hotels, resorts, or clubs, handling high-volume service.
• Ability to supervise and mentor junior kitchen staff, delegate tasks, and coordinate workflow within the assigned section.
• Strong organizational and time management skills to handle multiple orders, maintain mise en place, and meet service timelines.
• Commitment to cleanliness, hygiene, and safety standards, including proper handling, storage, and labeling of ingredients.
• Effective communication and teamwork skills to collaborate with the culinary and service teams.
• Formal culinary training or certification from a recognized institute is preferred; equivalent practical experience will be considered.
• Flexibility to work shifts, weekends, and holidays as required in a hospitality environment.