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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 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, ingredients and utensils purchase 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, Korean and Indonesian.
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
Desired Skills
- Strong communication and presentation skills
- Passion for teaching and mentoring students
- Good leadership and team management abilities
- Sound knowledge of kitchen operations and food safety standards
- Professional conduct and grooming
- Good health and healthy habits
- Interested candidates who meet the above criteria and are available for immediate joining may apply with their updated CV and recent photograph and 2 professional references.