Chef de Partie

Key responsibilities

• Dish preparation: Prepare, cook, and present food according to established recipes and quality standards.
• Station management: Take ownership of a specific kitchen station, maintaining a high level of cleanliness and organization.
• Staff supervision: Oversee and train junior kitchen staff, such as commis chefs and kitchen porters, to ensure they work efficiently and maintain standards.
• Inventory control: Monitor stock levels for their station, place orders for necessary supplies, and ensure proper storage and rotation of ingredients.
• Hygiene and safety: Ensure all food safety and health and safety regulations are met, including proper sanitation, equipment maintenance, and waste management.
• Collaboration: Work with the Sous Chef and other chefs to develop menus, coordinate tasks, and communicate effectively within the kitchen brigade.

Job Type: Full-time

Pay: ₹30,000.00 - ₹35,000.00 per month

Benefits:

• Flexible schedule
• Food provided
• Provident Fund

Experience:

• 10 key typing: 7 years (Preferred)

Work Location: In person