Chef Faculty – Chef De Partie

Job Description

Chef Faculty Chef De Partie

International Institute of Culinary Arts, New Delhi

Reporting to:Executive Chef / Chef de Cuisine

Synergy:Executive chef & MD

Position:Chef Faculty Chef De Partie

Location:New Delhi /as per operations requirements

Salary:Rs. 40,000 Rs. 50,000 per monthAll inclusive(based on experience and qualifications)

Joining:Immediate

About the Institute

TheInternational Institute of Culinary Arts, New Delhi(IICA)is Indias longest-running and most respected culinary institutes, with over 20 years of excellence in hospitality and culinary education. Rewarded by most prestigious FICCI (Federation of Indian Chambers of Commerce & Industry)for EXCELLENCE IN EMPLOYMENT AND ENTRPRENURSHIP in the year 2025

Founded by Chef Virender S Datta (Founder & Chairman) who has over 50 years of industry experience with the vision of creating globally competent culinary professionals, IICA offers internationally aligned programs that combine classical foundations with modern culinary innovation.

The institute is accredited by City & Guilds UK & BSI Learning, Australia.

Job Summary

We are seeking a dedicated and experienced culinary professional to join our faculty team as Chef De Partie. The candidate will be responsible for delivering practical and theoretical culinary Lessons and training , as per the prescribed course curriculum, to students & actively participate in all culinary projects undertaken by the institute which include research and development, culinary demonstrations etc.

Qualifications & Additional Requirements

• Degree in Hotel Management from a recognized Institute of Hotel Management (IHM) Mandatory
• Proficiency in English Language
• Proficiency in Computer Skills

Experience Requirements

• Minimum 5 years of professional kitchen experience in a responsible job position in reputed hotels, restaurants, or hospitality establishments

Extensive practical experience in the preparation and execution of Indian cuisine,

Comprehensive working knowledge of Asian culinary traditions, including Chinese, Thai,

Knowledge of Japanese cooking shall be considered an added qualification

• Prior teaching experience in a Hotel Management College or Culinary Institute will be an added advantage

Key Responsibilities

• Conduct practical and theory classes as per the institute curriculum
• Supervise and mentor students during practical sessions
• Ensure proper kitchen discipline and hygiene standards
• Assist in curriculum development and recipe standardization
• Support institute events, workshops, and student activities
• Guide students for competitions and industry placements