Company Description Empyrean Skyview Projects is a leading developer of mountain tourism, entertainment, and public infrastructure in India. Emphasizing a holistic destination management approach, Empyrean Skyview Projects implements best practices and principles to pioneer the development of mountain tourism. Their projects encompass a broad range of outdoor leisure, adventure, and sports activities, making them a cornerstone in the industry. Role Description This is a full-time, on-site role located in Jammu for a Chef De Partie specializing in continental cuisine. The Chef De Partie will be responsible for preparing and cooking dishes, ensuring high standards of food presentation and quality. Tasks include following recipes, managing kitchen staff, maintaining a clean and safe kitchen environment, and assisting in menu planning. The Chef De Partie will also be expected to monitor stock levels and order supplies when necessary. Chef de Partie Duties and Responsibilities: Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef. Responsible for supervising junior chefs or commis. Able to estimate the daily production needs and check 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 the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis. Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation. Full awareness of all menu items, 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 controlling costs in a volume food business. Personally responsible for hygiene, safety, and correct use of equipment and utensils. Ability to produce own work by 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. Consult daily with the Sous Chef and Executive Chef on the daily requirements, and functions, and also about any last-minute events. Guides and trains the subordinates daily to ensure high motivation and an 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 hotel service standards. Carry out any other duties as required by management. Qualifications Expert knowledge of continental cuisine and culinary techniques Experience in kitchen management, planning, and food prep Skills in recipe development, food presentation, and quality control Ability to work well in a team and independently Strong communication and leadership skills Knowledge of health and safety regulations and kitchen hygiene Relevant culinary certifications or degree Prior experience in a similar role is a strong plus Show more Show less
