Chef de Partie - Bakery - The Hoxton Bengaluru City

What you’ll do…

• Run your section during preparation and service, making sure everything is ready, organised and delivered on time.
• Prepare and present dishes to the agreed recipes and standards, keeping quality and consistency high.
• Check stock, ingredients and equipment before service and flag issues before they affect the guest.
• Manage rotation, storage, requisitions, portions and waste on your section with care.
• Keep food safety, hygiene, allergen and HACCP standards in place throughout every shift.
• Guide Demi Chefs and Commis Chefs, helping them learn the section and build confidence.
• Work closely with the Sous Chef and front-of-house team so communication stays clear and service flows.
• Support specials, menu development and events, sharing ideas and being open to trying new things.
• Look after equipment and keep the section clean, safe and ready for the next service.
• Help wherever the kitchen needs you - good chefs care about the whole service, not just their own section.

What we’re looking for…

• Individuals. You’re looking for a place where you can be you; no clones in suits here.
• Passion for hospitality - whether that’s a drink, a meal, an event or a bed for the night.
• You’re all about having a positive impact on the people you interact with, leaving them with a memorable experience.
• You’re not precious. We leave our egos at the door and help get things done.
• You’re up for doing things differently and trying (almost) everything once.
• If we got stuck in a lift together, we’d have a good time and share a few laughs.
• You want to be part of a team that works hard, supports each other, and has fun along the way.
• You’ll have experience as a Chef de Partie or a strong Demi Chef de Partie ready for the next step.
• You know how to organise and run a section in a busy professional kitchen.
• You care about flavour, presentation and consistency and can keep standards up when the pace increases.
• You understand food safety, allergens, hygiene and HACCP procedures.
• You’re reliable, calm and happy to coach more junior chefs without the ego.
• A culinary qualification is useful, but solid practical experience and the right attitude matter most.