A Chef de Partie (CDP) in a Continental kitchen is responsible for preparing and cooking Continental dishes, managing a specific section of the kitchen, and ensuring high standards of food quality, hygiene, and presentation. This role also involves assisting with menu planning, recipe development, and potentially supervising junior kitchen staff. Key Responsibilities: Food Preparation and Production: Preparing and cooking a variety of Continental dishes according to standardized recipes. Station Management: Overseeing and managing a specific section of the kitchen, such as sauté, grill, or pastry. Hygiene and Safety: Ensuring high standards of food hygiene and following health and safety regulations. Quality Control: Monitoring portion control, waste, and ensuring consistent food quality and presentation. Inventory Management: Assisting with inventory control, ordering supplies, and ensuring efficient stock rotation. Menu Development: Contributing to menu planning and development, suggesting new dishes and menu ideas. Teamwork and Supervision: Working collaboratively with other chefs and kitchen staff, and potentially supervising junior staff. Qualifications and Skills: Strong understanding of Continental cooking techniques and styles. Experience in a similar role, preferably in a high-volume kitchen. Proficiency in preparing and cooking a variety of Continental dishes. Excellent organizational and time management skills. Strong communication and interpersonal skills. Ability to work efficiently under pressure and in a fast-paced environment. Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Food provided Schedule: Rotational shift Supplemental Pay: Overtime pay Yearly bonus Work Location: In person

A Restaurant Manager job description typically outlines responsibilities for overseeing daily operations, managing staff, ensuring customer satisfaction, and achieving financial goals. This role involves directing front-of-house and back-of-house operations, overseeing inventory, and maintaining the restaurant's overall success. Key Responsibilities: Operations Management: Oversee daily restaurant operations, including food preparation, service, and cleanliness, ensuring compliance with standards. Staff Management: Hire, train, and supervise staff, including front-of-house and back-of-house personnel, ensuring efficient service and maintaining a motivated team. Financial Management: Manage the restaurant's budget, track expenses, implement cost-saving measures, and ensure profitability. Customer Service: Address customer complaints, ensure a positive dining experience, and maintain high standards of customer satisfaction. Inventory Management: Monitor and manage inventory levels, order supplies, and minimize waste. Quality Control: Ensure food quality, safety, and adherence to restaurant standards and regulations. Regulatory Compliance: Ensure compliance with all applicable food safety, health, and labor laws. Marketing and Promotion: Develop and implement marketing strategies to attract customers and increase sales. Problem Solving: Identify and address issues or challenges in a timely and effective manner. Performance Management: Set goals, track progress, and provide feedback to staff to improve performance and achieve desired results. Training and Development: Provide training and development opportunities for staff, ensuring they have the necessary skills to perform their duties effectively. Communication: Communicate effectively with staff, vendors, and customers, maintaining clear and open communication channels. Safety and Security: Ensure a safe and secure environment for customers and staff, adhering to safety regulations and protocols. Reporting and Analysis: Prepare reports and analyze data to track performance, identify trends, and make informed decisions. Teamwork and Collaboration: Work collaboratively with other managers and staff members to achieve common goals. Job Types: Full-time, Permanent Pay: ₹40,000.00 - ₹49,881.15 per month Benefits: Food provided Schedule: Rotational shift Supplemental Pay: Overtime pay Yearly bonus Work Location: In person

A Chef de Partie (CDP) in a Continental kitchen is responsible for preparing and cooking Continental dishes, managing a specific section of the kitchen, and ensuring high standards of food quality, hygiene, and presentation. This role also involves assisting with menu planning, recipe development, and potentially supervising junior kitchen staff. Key Responsibilities: Food Preparation and Production: Preparing and cooking a variety of Continental dishes according to standardized recipes. Station Management: Overseeing and managing a specific section of the kitchen, such as sauté, grill, or pastry. Hygiene and Safety: Ensuring high standards of food hygiene and following health and safety regulations. Quality Control: Monitoring portion control, waste, and ensuring consistent food quality and presentation. Inventory Management: Assisting with inventory control, ordering supplies, and ensuring efficient stock rotation. Menu Development: Contributing to menu planning and development, suggesting new dishes and menu ideas. Teamwork and Supervision: Working collaboratively with other chefs and kitchen staff, and potentially supervising junior staff. Qualifications and Skills: Strong understanding of Continental cooking techniques and styles. Experience in a similar role, preferably in a high-volume kitchen. Proficiency in preparing and cooking a variety of Continental dishes. Excellent organizational and time management skills. Strong communication and interpersonal skills. Ability to work efficiently under pressure and in a fast-paced environment. Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Food provided Schedule: Rotational shift Supplemental Pay: Overtime pay Yearly bonus Work Location: In person