Company Description Dolkhar is a boutique hotel in Leh, Ladakh, inspired by the regions people, culture, and traditional values, with a strong commitment to conscious, sustainable, and contextual travel. Ideally located in Tukcha at the heart of the main town, the property offers convenient access to essential services while maintaining a tranquil atmosphere where the mountains echo. The hotel features seven carefully designed villas that showcase Ladakhi architecture and craftsmanship, using locally sourced materials and traditional construction techniques. Dolkhar collaborates closely with local artisans and craftspeople to create interiors that reflect the landscape and community, aiming for a zero-waste, minimal-plastic environment. The rooms and villas are designed to immerse guests in Ladakhs natural and cultural surroundings, including traditional balconies and private patios.
Role Description The Chef De Partie at Dolkhar is a full-time, on-site role based in Ladakh, India, responsible for managing a specific section of the kitchen and ensuring high-quality food preparation and presentation. Day-to-day tasks include overseeing mise en place, cooking and plating dishes according to Dolkhars standards, maintaining hygiene and safety protocols, and supporting sustainable and locally inspired culinary practices. The role involves supervising junior kitchen team members, coordinating with the Sous Chef and Head Chef on menu execution, and contributing ideas for seasonal and regionally influenced dishes. The Chef De Partie will monitor inventory for their section, assist with ordering and storage of ingredients, and help minimize food waste in line with Dolkhars sustainability values. Collaboration with the wider hospitality team to deliver a consistent guest experience is essential.
Qualifications

Candidates should possess strong culinary skills, including proficiency in hot and cold kitchen preparation, sauce and garnish work, and consistent plating.
Candidates should possess experience in kitchen operations, such as section management, mise en place planning, and adherence to food safety and hygiene standards.
Candidates should possess skills in teamwork and leadership, including training junior staff, clear communication, and effective coordination during service.
Candidates should possess creativity in menu contribution, with the ability to incorporate local ingredients, regional flavors, and sustainable practices into dishes.
Candidates should possess good organizational and time-management skills, with the ability to work efficiently in a high-pressure, fast-paced environment.
Formal culinary education or equivalent professional training is highly beneficial.
Prior experience as a Chef De Partie or in a similar role in boutique hotels, fine dining, or high-quality restaurants is an advantage.
Familiarity with Ladakhi or Himalayan cuisine, or interest in learning and representing local culinary traditions, is preferred.
Ability to work on-site in Ladakh, with adaptability to

Chef De Partie

Dolkhar

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