Chef de Partie - CONTINENTAL

Job Summary

• Responsible for all food production in the area assigned to him
• To assure conformance to all food production standards and specifications set by the executive chef
• To control usage and eliminate wastage with a view to minimising food costs
• To maintain a high standard of cleanliness in his station
• To make out daily requisitions for the supplies needed with the approval of the executive chef or the sous chef
• To upkeep all equipment used in his section
• To work with all other sections and maintain harmony in the main kitchen
• To train and supervise kitchen personnel in his station
• To ensure that employees in the department conform to house rules and policies of the Hotel
• To initiate the performance evaluation of his subordinate staff
• To ensure that kitchen personnel in his station conform to hygiene and sanitation practices
• To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her station

To facilitate the timely pick-up of food orders placed by the service staff

Responsibilities and Duties

Responsible for food production and waste control in his area

Job Type: Full-time

Pay: ₹25,000.00 - ₹28,000.00 per month