Demi Chef de Partie Indian

A. Responsible for all food production in the areas assigned to him. B. To ensure conformance to all food production standards and specifications set by the executive chef. C. To control usage and eliminate wastage with a view to minimizing food costs. D. To maintain a high standard of cleanliness in his station. E. To make out daily requisitions for the supplies needed with the approval of the executive chef or the sous chef. F. To upkeep all equipment used in his station. G. To work with all other sections and maintains harmony in the main kitchen. H. To train and supervise kitchen personnel in his station. I. To ensure that employees in the department conform to house rules and policies of the Hotel. J. To intimate the performance evaluation of his subordinate staff. K. To ensure that kitchen personnel in his station conform to hygiene and sanitation practices. L. To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/her station M. To facilitate the timely pick-up of orders placed by the service staff. Job Types: Full-time, Permanent Pay: ₹28,000.00 - ₹30,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Experience: Indian cuisine: 4 years (Required) Work Location: In person