Chef de Partie

Key Responsibilities - Chef De Partie

Section Management:

Overseeing a specific area of the kitchen, such as pastry, sauces, vegetables, or butchery.

Food Preparation and Cooking:

Preparing ingredients, cooking dishes according to standard recipes, and ensuring food quality and consistency within their section.

Supervision and Training:

Mentoring and guiding junior chefs (Commis Chefs) within their section, delegating tasks, and ensuring they are following procedures correctly.

Menu Input and Development:

Contributing to menu planning and development, potentially creating new dishes within their area of expertise.

Hygiene and Safety:

Maintaining high standards of hygiene and food safety within their section, adhering to health and safety regulations, and ensuring proper food storage.

Cost Control:

Assisting with portion control and monitoring food waste to help manage costs within their section.

Teamwork and Communication:

Collaborating effectively with other chefs, including the Sous Chef and Head Chef, to ensure smooth kitchen operations.

Skills and Qualifications:

Culinary Expertise:

Strong cooking skills and knowledge of various cooking techniques relevant to their section.

Leadership and Supervisory Skills:

Ability to effectively manage and motivate a team, delegate tasks, and provide guidance.

Organizational Skills:

Ability to manage their section efficiently, prioritize tasks, and maintain a clean and organized workspace.

Attention to Detail:

Ensuring high standards of food presentation, quality, and hygiene.

Communication Skills:

Effectively communicating with other chefs, understanding instructions, and relaying information clearly.

Physical Stamina:

The ability to work long hours, often standing for extended periods, and handle the physical demands of a busy kitchen environment.

Job Type: Full-time

Pay: ₹14,000.00 - ₹25,000.00 per month

Benefits:

• Food provided

Work Location: In person