Demi Chef de Partie

Key Responsibilities1. Food Preparation & Cooking

• Prepare, cook, and present dishes according to kitchen standards.
• Manage assigned section (sauté, grill, fry, pantry, tandoor, continental, Chinese, bakery, etc.).
• Ensure portion control, taste consistency, and presentation.
• Manage mise en place and ensure readiness for service.

2. Quality & Hygiene Compliance

• Maintain the highest levels of food hygiene and safety (FSSAI/ HACCP standards).
• Follow SOPs, recipes, and plating guidelines.
• Ensure workstation, equipment, and tools are clean and sanitized.

3. Team Coordination & Supervision

• Assist the Chef de Partie in supervising Commis I/II/III and helpers.
• Delegate tasks to junior staff and ensure timely preparation.
• Support teamwork and maintain smooth kitchen operations during rush hours.

4. Inventory & Stock Control

• Monitor stock levels and notify CPD/Sous Chef of shortages.
• Ensure proper storage, labeling, and rotation of food items (FIFO/FEFO).
• Help reduce wastage and maintain cost efficiency.

5. Equipment & Maintenance

• Operate kitchen equipment safely and efficiently.
• Report equipment issues or breakdowns immediately.
• Ensure all tools are handled with proper care.

6. Menu Assistance

• Assist in menu development, new dish trials, and tasting sessions.
• Provide culinary input and contribute to quality improvements.
• Maintain documentation related to recipes and SOPs

Job Types: Full-time, Permanent

Pay: ₹10,181.22 - ₹30,000.00 per month

Benefits:

• Food provided

Work Location: In person