Chef de Partie

A Chef de Partie , often called a station chef or line cook, is responsible for managing a specific section of the kitchen, such as sauces, vegetables, or desserts. They ensure the preparation and presentation of dishes within their station meet the restaurant's standards, working under the supervision of the Sous Chef or Head Chef. They also play a role in menu development and inventory management. Here's a more detailed breakdown of a Chef de Partie's responsibilities. Core Responsibilities:- Food Preparation and Cooking: Preparing and cooking dishes according to the restaurant's menu and instructions, ensuring consistency in taste and quality. Station Management: Overseeing and organizing their specific station, ensuring efficient workflow and adherence to standards. Ingredient Preparation: Preparing and portioning ingredients in advance, ensuring they are ready for cooking. Quality Control: Monitoring the quality of raw ingredients and prepared dishes, ensuring they meet the restaurant's standards. Hygiene and Safety: Adhering to food hygiene and safety guidelines, including proper storage of ingredients and cleaning of the work area. Additional Responsibilities: Inventory Management: Monitoring and ordering supplies within their section, ensuring a well-stocked kitchen. Menu Development: Contributing to the development of new dishes and refining existing recipes, working collaboratively with the head chef and sous chef. Supervision: In larger kitchens, they may supervise junior kitchen staff, such as Commis Chefs. Training: Providing guidance and training to junior staff, sharing their culinary skills and knowledge. Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Provident Fund Schedule: Rotational shift Supplemental Pay: Joining bonus Overtime pay Performance bonus Quarterly bonus Shift allowance Work Location: In person