Chef De Partie

Role & responsibilities

Reports to the Sous Chef / Sr. CDP and ensures effective operation of kitchen facilities in a manner that best assists in achieving Company standards in the areas of quality, consistency and cleanliness.

PRINCIPAL DUTIES & RESPONSIBILITIES

• For satellite kitchens in absence of Sous Chef/Sr.CDP
• Maintaining highest standards of cleanliness and hygiene.
• To establish high standards of food with trendy foods and needs of the market.
• To ensure the proper maintenance and upkeep of kitchen equipment.
• To work in any section of kitchen due to business pressures or employee shortages.
• Checking of raw materials for quantity and quality.
• To ensure first-in, first-out system
• To ensure cordial relationship with seniors and colleagues.
• To do the jobs / shifts or split duty depending on the needs.
• Keep records of all guests complaints and solutions.
• To be aware of usage of Eco friendly/ Power saving / Manpower saving products.
• To have sufficient knowledge of the preparation of quality products in respective areas.
• To gain sufficient knowledge on usage of wines to go with food.

Preferred candidate profile

Candidate with at least 4 years of experience in continental cuisine.

Worked in busy setting.