Chef de Partie

Key Responsibilities

• Section Management
• Take full responsibility for a designated kitchen section
• Ensure all dishes from the section are prepared on time and to standard.
• Maintain consistency in taste, portion, and presentation.
• Food Preparation & Cooking
• Prepare ingredients and cook menu items according to recipes and quality standards.
• Ensure food safety and hygiene standards are followed during preparation and storage.
• Assist in menu planning, recipe development, and costing when required.
• Teamwork & Supervision
• Supervise and train Commis Chefs and kitchen assistants.
• Coordinate with other CDPs to ensure smooth kitchen operations.
• Communicate effectively with Sous Chef and Executive Chef regarding stock, quality, or operational issues.
• Stock & Inventory Control
• Monitor stock levels, minimize waste, and report shortages.
• Ensure proper labeling, storage, and rotation of ingredients (FIFO system).
• Cleanliness & Hygiene
• Maintain high standards of kitchen cleanliness and organization.
• Adhere to food safety regulations and hotel/restaurant hygiene policies.
• Ensure workstations and utensils are cleaned and sanitized regularly.
• Quality & Presentation
• Ensure each dish meets presentation standards before service.
• Monitor portion control and quality consistency.

Job Type: Full-time

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

Benefits:

• Food provided
• Health insurance
• Provident Fund

Work Location: In person