Chef de Partie

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Responsible for supervising junior chefs or commis.
• Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
• Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation.
• Full awareness of all menu items, their recipes, methods of production, and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective inter-departmental working relationships.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety, and correct use of equipment and utensils.
• Ability to produce own work by a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consult daily with the Sous Chef and Executive Chef on the daily requirements, and functions, and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and an economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to hotel service standards.
• Carry out any other duties as required by management.

Position Title: Chef de Partie / CDP

Reports To: Sous Chef / Executive Chef

Eligibility :

Key Requirements:

• Experience:3-5 years of professional kitchen experience, preferably in different culinary sections.
• Skills:Strong culinary skills, knowledge of food safety and hygiene, and the ability to work effectively under pressure.
• Education:A culinary diploma or certificate is generally preferred.

Job Type: Full-time

Pay: ₹20,000.00 - ₹25,000.00 per month

Benefits:

• Food provided

Work Location: In person