Chef de Partie (Indian Cuisine) is responsible for managing a specific section of the Indian kitchen (e.g., Tandoor, Curry/Handi, or Starter/Samosa section). This leadership role ensures consistent execution of authentic Indian dishes, manages the daily team workflow, and maintains the highest standards of hygiene and quality.

Responsibilities

Section Leadership:
Take full charge of the assigned Indian kitchen station during all service periods, managing the daily
mise en place
and ensuring smooth, timely output of dishes.
Quality & Consistency:
Enforce strict adherence to all standardized recipes,
spice blend
procedures, and plating guidelines to guarantee the authenticity and consistent
flavor profile
of every Indian dish.
Team Supervision:

Train, mentor, and supervise
Commis Chefs and junior staff assigned to the station, delegating tasks, monitoring performance, and fostering skill development.
Inventory & Cost Control:
Accurately control the ordering, receiving, and storage of ingredients within the section. Implement measures to minimize
wastage
and assist the Sous Chef in managing daily food cost targets.
Service Execution:
Oversee the quick and accurate fulfillment of orders during peak service times, coordinating with the Expeditor and other kitchen sections.
Hygiene & Safety:
Uphold and enforce the highest standards of
HACCP, food safety, and kitchen hygiene
across the entire station, including proper cleaning and maintenance of specialized equipment like the Tandoor oven.

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