Chef de Partie - Indian Cuisine

Company Description

Nestled in the heart of Nairobi since 1904, Fairmont The Norfolk is one of the city’s most iconic landmarks, where timeless elegance meets modern luxury. Set within serene tropical gardens, the hotel features 125 beautifully appointed rooms and suites designed to offer exceptional comfort while preserving its rich heritage. Over the decades, it has welcomed distinguished guests, global leaders, and travelers seeking refined hospitality in a setting that reflects Nairobi’s vibrant history. With award-winning dining, a heated outdoor pool, wellness facilities, and curated local experiences, the hotel offers guests both relaxation and a gateway to explore the city’s culture and nearby attractions. Committed to sustainability and excellence, Fairmont The Norfolk continues to blend historic charm with contemporary sophistication, creating memorable experiences for generations of visitors.

Job Description

The Chef de Partie will lead the Indian cuisine section of the kitchen, ensuring the consistent production of high-quality authentic Indian dishes whilst maintaining rigorous food safety, hygiene and operational standards. This role requires demonstrated expertise in Indian regional cuisines, traditional cooking techniques and contemporary presentation methods, with a commitment to delivering exceptional guest satisfaction and upholding the hotel's culinary reputation.

Key Responsibilities:

Culinary Preparation & Execution

• Prepare and cook a comprehensive range of authentic Indian dishes, including North Indian, South Indian and regional specialties, in accordance with approved recipes and established standards.
• Demonstrate advanced knowledge of Indian cuisine techniques, including preparation of curries, gravies, sauces, marinades, tandoori preparations, biryanis, breads and vegetarian dishes.
• Execute all food preparation within required production and service timelines, whilst accommodating special requests and guest requirements.
• Maintain consistency in flavor, seasoning, texture, portion size and presentation across all dishes produced.

Quality Assurance & Standards

• Ensure all food produced meets the hotel's quality and presentation standards prior to service.
• Conduct quality inspections of ingredients, verifying freshness and condition before use.
• Take full responsibility for the Indian cuisine section during assigned shifts, ensuring complete readiness before service commences.

Food Safety, Hygiene & Stock Control

• Comply with all hotel food safety protocols, HACCP standards and hygiene regulations.
• Maintain a clean, organised and hygienic workstation at all times.
• Ensure proper storage, labelling and temperature control of all food products.
• Implement appropriate FIFO (First In, First Out) practices and prevent cross-contamination between raw and cooked products.

Team Collaboration & Communication

• Work collaboratively with the Cluster Executive Chef, Sous Chef and broader culinary team to ensure seamless kitchen operations.
• Communicate effectively with service staff regarding special requests, dietary requirements and guest allergies.

Innovation & Development

• Contribute creative ideas for new Indian dishes, seasonal menu offerings and culinary promotions.
• Assist in developing and testing new recipes to enhance the restaurant's culinary offerings.

Qualifications

• Formal culinary qualification from a recognised culinary institution.
• Experience in a luxury hotel or international hospitality environment.
• Minimum 2–4 years of professional kitchen experience, preferably in a hotel, resort or high-volume restaurant.
• Previous experience in an Indian cuisine section is essential.
• Strong knowledge of Indian ingredients, spices and cooking techniques.
• Experience working in a professional hotel or restaurant kitchen.
• Good understanding of food safety and hygiene standards.
• Ability to work under pressure in a fast-paced kitchen environment.

Additional Information

 Physical Aspects of Position: 

• Frequent sitting and walking throughout the shift
• Occasional lifting and carrying up to 20 lbs
• Occasional kneeling, pushing, pulling, lifting