Demi Chef De Partie

Company Description Odd Culture India is a hospitality brand focused on delivering distinctive food and beverage experiences that blend creativity with high-quality service. The company emphasizes thoughtfully curated menus, seasonal ingredients, and a strong commitment to consistent culinary standards. Team members are encouraged to contribute ideas, learn new techniques, and grow within a professional kitchen environment. Odd Culture India values collaboration, respect, and integrity in day-to-day operations. The Gurugram location offers a dynamic work setting where culinary professionals can build skills and advance their careers.
Role Description The Demi Chef De Partie at Odd Culture India is a full-time, on-site role based in Gurugram. This role supports the Chef De Partie and broader kitchen team in preparing, cooking, and presenting dishes according to established recipes and quality standards. Daily responsibilities include mise en place, maintaining stock levels, following portion and presentation guidelines, and ensuring timely service during busy shifts. The Demi Chef De Partie helps uphold hygiene, safety, and sanitation protocols, coordinates with front-of-house staff for smooth service, and assists with training junior team members as needed. The role also involves contributing to menu refinement, minimizing food waste, and maintaining a clean, organized workstation.
Qualifications

• Strong foundation in culinary techniques, including knife skills, basic cooking methods, and food preparation.
• Knowledge of kitchen operations, including mise en place, station management, and service coordination.
• Understanding of food safety, hygiene standards, and kitchen sanitation best practices.
• Ability to follow recipes, portion control, and plating guidelines consistently under time pressure.
• Effective communication and teamwork skills, with a collaborative and professional approach.
• Previous experience in a professional kitchen or hospitality environment is preferred.
• Culinary education or certification from a recognized institute is an advantage.
• Flexibility to work shifts, weekends, and holidays as required by restaurant operations.