Oversee daily kitchen operations to ensure adherence to food safety, hygiene, and company standards. Support the Executive Chef in all aspects of kitchen management, including food preparation, equipment maintenance, and inventory control. Monitor food quality, presentation, and temperature, ensuring consistency and excellence. Lead and supervise kitchen staff, fostering a culture of collaboration, respect, and accountability. Provide clear direction, performance feedback, and recognition, while maintaining productivity and enforcing fair policies. Ensure exceptional customer satisfaction through high-quality food and service. Engage with guests for feedback and resolve concerns promptly. Empower staff to deliver outstanding hospitality and maintain brand standards. Forecast production needs, manage scheduling through labor systems, and set performance goals aligned with business demands. Contribute creatively to menu development and food presentation. Identify training needs and support staff development through coaching and mentoring. Participate in appraisals and address HR concerns appropriately to foster a positive work environment. Communicate effectively across teams and leadership. Participate actively in meetings and ensure alignment with organizational objectives.

Supervise and manage specific sections of the kitchen (Bakery, Chinese, & Continental). Ensure preparation and presentation of dishes are consistent and meet quality standards. Train, guide, and assist Commis Chefs and kitchen staff. Maintain cleanliness and organization in the workstation. Follow food safety and hygiene standards (HACCP). Communicate with Sous Chef and Head Chef for kitchen operations and improvements. Bakery Section: Prepare a wide range of bakery items including bread, cakes, pastries, and desserts. Maintain inventory and ensure the freshness of baking ingredients. Chinese Section: Cook traditional and modern Chinese dishes including stir-fries, dim sum, noodles, soups, etc. Maintain high-speed execution during service. Stay updated with regional Chinese cuisine trends. Continental Section: Prepare and plate European-style dishes such as steaks, pasta, grilled meats, soups, and appetizers. Execute modern cooking techniques (sous-vide, grilling, roasting, sauting). Handle sauces, reductions, and side accompaniments. Manage cooking times for multi-course meals. Focus on plating aesthetics and flavor balance. Technical Skills: Proficiency in respective cuisine (baking techniques, wok skills, European cooking methods) Certifications: Food Safety & Hygiene (FSSAI/HACCP certified preferred) Work Ethic: Detail-oriented, punctual, clean, and team-driven Adaptability: Able to work under pressure in fast-paced environments, Good communication skills and ability to work in multicultural teams, Passionate about food presentation, flavor innovation, and menu development

Company Description Hotel Kanha Shyam is a hospitality company located in Civil lines, Allahabad Ho, Allahabad, Uttar Pradesh, India. Role Description This is a full-time on-site role for a Chef De Partie at Hotel Kanha Shyam located in Prayagraj. The Chef De Partie will be responsible for overseeing a specific section of the kitchen, preparing high-quality dishes, coordinating with the kitchen team, and ensuring food safety and hygiene standards are met. Qualifications Culinary skills in food preparation and presentation Experience in overseeing a kitchen section Ability to work in a fast-paced environment Knowledge of food safety and hygiene practices Excellent teamwork and communication skills Certification or diploma in Culinary Arts or related field Show more Show less