Job
Description
Job Description: You will play a key role in the culinary team of a restaurant or kitchen, taking responsibility for a specific section of the kitchen, ensuring high-quality standards in dish preparation and presentation, and contributing to the success of the culinary department. Key Responsibilities: - Menu Planning and Execution: - Assist in planning and developing menus for the designated cuisine type (Continental or South Indian). - Execute dishes according to established recipes and presentation standards. - Cooking and Food Preparation: - Prepare and cook dishes as per the menu, ensuring consistency in taste, flavor, and presentation. - Oversee the cooking process and manage timing for timely service. - Quality Control: - Maintain high standards of food quality, hygiene, and safety. - Conduct regular checks to ensure adherence to recipes and portion sizes. - Section Management: - Take charge of a specific section of the kitchen, such as grill, sauce, pastry, or South Indian cuisine. - Coordinate with other kitchen staff for smooth operations. - Ingredient Management: - Manage and control inventory for the designated section. - Ensure the availability of fresh and quality ingredients. - Team Collaboration: - Collaborate with other chefs and kitchen staff to coordinate menu items and ensure seamless service. - Communicate effectively with the kitchen team. - Training and Development: - Train and mentor junior kitchen staff in cooking techniques and presentation. - Ensure adherence to culinary standards. - Hygiene and Safety: - Follow and enforce proper food handling, storage, and sanitation standards. - Conduct regular checks to maintain a clean and organized kitchen. - Menu Innovation: - Contribute to menu innovation and the development of new dishes. - Stay updated on industry trends and incorporate modern cooking techniques. - Customer Interaction: - Collaborate with the service staff to understand customer preferences and feedback. - Make adjustments to dishes based on customer requests. - Adherence to Regulations: - Ensure compliance with food safety regulations and health codes. - Implement and enforce kitchen policies and procedures. Qualifications and Skills: - Culinary degree or relevant certification. - Proven experience as a Chef de Partie or Demi Chef de Partie, specializing in Continental or South Indian cuisine. - In-depth knowledge of cooking techniques, flavors, and presentation. - Strong organizational and multitasking skills. - Excellent communication and leadership abilities. - Creativity and innovation in menu planning. - Familiarity with kitchen equipment and modern cooking methods. - High standards of cleanliness and adherence to safety protocols. Note: Benefits include cell phone reimbursement, leave encashment, life insurance, and paid sick time. Job Description: You will play a key role in the culinary team of a restaurant or kitchen, taking responsibility for a specific section of the kitchen, ensuring high-quality standards in dish preparation and presentation, and contributing to the success of the culinary department. Key Responsibilities: - Menu Planning and Execution: - Assist in planning and developing menus for the designated cuisine type (Continental or South Indian). - Execute dishes according to established recipes and presentation standards. - Cooking and Food Preparation: - Prepare and cook dishes as per the menu, ensuring consistency in taste, flavor, and presentation. - Oversee the cooking process and manage timing for timely service. - Quality Control: - Maintain high standards of food quality, hygiene, and safety. - Conduct regular checks to ensure adherence to recipes and portion sizes. - Section Management: - Take charge of a specific section of the kitchen, such as grill, sauce, pastry, or South Indian cuisine. - Coordinate with other kitchen staff for smooth operations. - Ingredient Management: - Manage and control inventory for the designated section. - Ensure the availability of fresh and quality ingredients. - Team Collaboration: - Collaborate with other chefs and kitchen staff to coordinate menu items and ensure seamless service. - Communicate effectively with the kitchen team. - Training and Development: - Train and mentor junior kitchen staff in cooking techniques and presentation. - Ensure adherence to culinary standards. - Hygiene and Safety: - Follow and enforce proper food handling, storage, and sanitation standards. - Conduct regular checks to maintain a clean and organized kitchen. - Menu Innovation: - Contribute to menu innovation and the development of new dishes. - Stay updated on industry trends and incorporate modern cooking techniques. - Customer Interaction: - Collaborate with the service staff to understand customer preferences and feedback. - Make adjustments to dishes based on customer requests. - Adherence to Regulations: - Ensure compliance with
