Chef de Partie (South Indian Cuisine)

Greets all guests at all times in a friendly and helpful manner and attempts to learn and use guest’s name at every opportunity.

Treat all associates / colleagues with dignity and respect.

To check banquet function prospectus daily and plan mis-en-place accordingly.

Production of all items from their particular area, with the correct recipe card and procedure, correct quantity and of good quality

Innovation, suggestion and trial of new menu items.

Implementation of new menu items and to help develop future ideas

Follow the cleaning schedules to maintain the hygiene in the work area

Discipline and personal hygiene of staff

Requisitioning, rotation, storage and correct usage of all food items

To control the wastage and the costs of their section, and to meet budget specifications

To have direct supervision of all staff in the section,

On the job training of all staff in the section, and to participate in class room training.

Extend support to the Senior Kitchen staff and work continually towards the betterment of our guest expectations and experiences.

Interaction between Kitchen and Restaurant staff, settle any disputes quickly and quietly, that may arise from time to time.

Support and run kitchen operation in the absence of Senior Chefs

To ensure that all food display areas, such as buffets and cake displays are kept in prime condition at all times, according to Standard and Procedures

To support and participate in hotel activities, such as food festivals, promotional activities, cost saving initiatives which may assist in enhancing operational efficiency of the department.

Maintain effective interdepartmental communication and relationship with relevant coordinating department.(eg. Sales / Banquets)

Should be aware of the principles and practices of HACCP

Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Work Location: In person