Chef De Partie

Skilled culinary professional, responsible for managing a Continental section of the kitchen, preparing high-quality dishes, and ensuring efficient kitchen operations.

Key Responsibilities

• Food Preparation and Cooking: Prepare and cook food to the highest quality standards, ensuring that all dishes are cooked to order and served on time.
• Station Management: Oversee a specific station in the kitchen (e.g., grill, sauté, pastry) and manage all aspects of that area, including food preparation, cooking, and presentation.
• Inventory Management: Order and manage inventory for their section, ensuring that all ingredients are fresh and available.
• Training and Supervision: Train and supervise junior chefs or commis, ensuring they understand their tasks and maintain high standards.
• Quality Control: Check the quality of raw and cooked food products to ensure that standards are met and maintain a clean and organized kitchen environment.
• Collaboration: Work closely with the Manager Villa and other kitchen staff to coordinate daily tasks and ensure smooth kitchen operations.

Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits:

• Food provided
• Health insurance
• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person