Posted:5 hours ago| Platform: Naukri logo

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Work from Office

Job Type

Full Time

Job Description

Role & responsibilities

  • Mise en place:

    Prepare all ingredients for their assigned station, such as chopping vegetables or weighing ingredients.
  • Cooking:

    Cook and present dishes according to standardized recipes and quality standards.
  • Quality control:

    Ensure all food is prepared, seasoned, and plated with attention to detail, flavor, texture, and appearance.

Kitchen operations and hygiene

  • Sanitation:

    Maintain a clean and organized workstation, sanitizing surfaces and equipment regularly.
  • Health and safety:

    Adhere to and enforce all food hygiene and health and safety regulations.
  • Inventory:

    Monitor food stock for their station, manage inventory, and report supply needs.
  • Equipment:

    Operate kitchen equipment correctly and report any damages.

Teamwork and supervision

  • Supervision:

    Supervise and train junior chefs, such as commis chefs, ensuring they follow procedures correctly.
  • Coordination:

    Work closely with other Chefs de Partie to coordinate and ensure all components of a meal are ready at the same time.
  • Collaboration:

    Assist the Head Chef and Sous Chef in menu development, creating new dishes, or modifying existing recipes.

Leadership and communication

  • Motivation:

    Motivate their team to work efficiently and maintain high standards, especially during busy periods.
  • Adaptability:

    Remain flexible and ready to assist other stations during busy services or when needed.
  • For Enquiry 8220018325

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