Chef Faculty – Chef De Partie

Job Description Chef Faculty – Chef De Partie International Institute of Culinary Arts, New Delhi Reporting to

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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 month All inclusive (based on experience and qualifications) Joining:

Immediate

About the Institute The

International Institute of Culinary Arts, New Delhi (IICA)

is India’s 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

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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