On-site
Full Time
1. One of the primary tasks of a chef de partie involves preparing and cooking dishes in accordance with a restaurant's menu and instructions. They make sure to cook the food properly, maintaining consistency and taste across all dishes.
2. Supervising and training junior chefs/commis under them, delegating tasks, and providing feedback on performance.
3. Following established recipes and ensuring dishes are prepared according to menu specifications.
4. Inspecting ingredients, monitoring cooking processes, and ensuring food quality meets standards.
5. Maintaining proper inventory levels, ordering supplies, and managing waste within the kitchen.
6. Adhering to food hygiene regulations, maintaining a clean and organized work area, and reporting any safety concerns.
7. Monitoring food costs and taking steps to minimize waste.
8. Contributing ideas for new menu items and seasonal changes, depending on the establishment.
9. Ensures employees are cross-trained to support successful daily operations.
10. Ensure that the highest standard of food hygiene and Health & Safety is maintained at all times as laid down by the Food Hygiene Regulations.
Skills and qualifications required for a Chef de Partie:
Job Types: Full-time, Permanent
Pay: ₹25,000.00 - ₹35,000.00 per month
Benefits:
Ability to commute/relocate:
Experience:
Location:
Work Location: In person
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