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Chef De Partie

7 - 10 years

3 - 10 Lacs

Bengaluru / Bangalore Karnataka India

Posted:10 hours ago| Platform: Foundit logo

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Skills Required

Inventory Management Menu Planning Culinary Techniques Cost Control Time Management Plating Skills Cooking Methods

Work Mode

On-site

Job Type

Full Time

Job Description

Role & responsibilities Assist F&B Manager & Head Chef in food production and day-to-day kitchen operations. Ensure all food is prepared and served according to restaurant recipes, portion sizes, and standards. Supervise kitchen staff and manage food orders. Oversee food preparation and cooking processes, establish portion sizes. Monitor inventory levels, conduct weekly assessments, and maintain cost reports. Provide direction to kitchen staff, ensuring tasks are executed efficiently. Manage the training and development of kitchen personnel. Participate in the hiring, evaluation, and discipline of kitchen staff. Orient new employees on company rules, policies, and procedures. Fill in as needed to ensure guest service standards and smooth operations. Control food costs and usage by adhering to requisition, storage, and waste control procedures. Schedule labour based on business needs and meet labour cost objectives. Enforce company policies and administer corrective actions for violations. Train kitchen staff on safe operation of equipment, cleanliness, and sanitation practices. Maintain cleaning schedules for kitchen floors, equipment, storage areas, and more. Ensure proper food holding and refrigeration temperatures are maintained.

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