Chef de Partie

Outlet Head Chef Duties and Responsibilities:

• This is a Kerala Cuisine Restaurant
• The position requires the chef to lead a team of 10 - 15 members
• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality setby the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Responsible to supervise junior chefs or commis.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guestsatisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menuitems, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective inter-departmental working relationships.
• Have excellent knowledge of menu creation, whilst maintaining quality and controllingcostsin a volumefood business.
• Personally responsible for hygiene, safetyand correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Executive chef on the daily requirements, functionsand also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivationand economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to hotels service standards.
• Carry out any other duties as required by management.

Prerequisites:

• A high standard of spoken and written English.
• Flexible working hours subject to the demands of the business.
• Able to work under pressure.
• Excellent culinary catering talent.

Education:

Hotel Management Graduate or Culinary Degree with minimum 3 years certification.

Experience:

At least 5-6 year's experience cooking in a well-established restaurant or full-service hotel and/or minimum of 1 year in a supervisory role.

Job Type: Full-time

Pay: Up to ₹35,000.00 per month

Benefits:

• Food provided