903 Indian Cuisine Jobs - Page 4

Sodexo Food Solutions India Pvt. Ltd. is looking for DEPUTY - CDP to join our dynamic team and embark on a rewarding career journey A Chef de Partie, also known as a line cook, is responsible for managing a specific section of the kitchen in a restaurant, hotel, or other food service establishment They are responsible for preparing and cooking food to the highest standards of quality and presentation, managing a team of cooks, and maintaining a clean and organized work environment Prepare and cook food according to established recipes and standards Manage and train a team of cooks to ensure that food is prepared to the highest standards of quality and presentation Oversee a specific section of the kitchen, such as the grill, saut, or pastry section Maintain inventory and order supplies as needed

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Role & responsibilities: Outline the day-to-day responsibilities for this role. Preferred candidate profile: Specify required role expertise, previous job experience, or relevant certifications.

Role & responsibilities JOB SUMMARY Under the general guidance and supervision of the Executive Chef / VP Operations and in accordance with the set policies and procedures of the Company, he/she is responsible for the smooth, efficient and profitable running of Kitchen. Oversees and directs all and any aspects of the Kitchen operations and also officiates in the absence of Executive Chef FUNCTIONAL, SUPERVISORY, MANAGERIAL AND ADMINISTRATIVE DUTIES AND RESPONSIBILITIES: Sous Chef must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed. A Sous Chef also acts as the intermediary between the kitchen and service staff Planning and directing food preparation: As the second in command, the Sous Chef is responsible for managing kitchen staff to ensure food is prepared properly. Managing kitchen staff: The Sous Chef will have the task of ensuring that all kitchen workers are performing at the level required by a professional kitchen. He or she will have to discipline workers who are not performing their job correctly or professionally Training and scheduling: The Sous Chef is in charge of training new employees and creating the schedule to ensure adequate manning for the kitchen. Expediting: The Sous Chef will serve as the expeditor for the kitchen. He or she will be responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out. Quality Control: The Sous Chef is responsible for ensuring that food that leaves the kitchen is of the highest quality and will make diners happy Other responsibilities include, but not limited to 1. Supervise the functions of the department employees, facilities, operations and cost on a daily basis. 2. Monitor and control on an on-going basis: a. Quality levels of product and service b. Customer satisfaction and feedback. c. Operating costs. d. Sanitation, cleanliness and hygiene of the entire area under his purview. e. Ensure optimum performance in specific jobs assigned in the above areas. f. Complying with laid down systems and procedure. g. Whether SOPs are understood and implemented by the team. 3. To oversee the services of the kitchen and ensure the highest standards and quality of food at all times. 4. Responsible to maintain statutory records. 5. Supervise, plan and implement duty roster at the Unit. 6. Responsible to ensure cleanliness and hygiene in all areas of operations. 7. Responsible for resolving all guest issues regarding food. 8. Responsible to control and to monitor cost variances for the following:- Food and Beverage, HLP & Manpower 9. Responsible to ensure smooth shift closure and handover. 10. Responsible to prepare departmental budgets and objective manuals with constant review and observations. 11. To Project a positive image of LBF to the external guest. 12. Responsible to ensure that the unit has minimal audit queries and resolve queries at the earliest 13. To motivate the staff and ensure that they are working together as a team. 14. Responsible to monitor and to control wastage. 15. Responsible to carry out any activity which is assigned by the management from time to time. 16. Formulating Reports-Cost Analysis, Breakage Analysis, Expense statement, daily/weekly/monthly etc to determine future action 17. Month end closing of inventory, raw Material items 18. Taking briefing of staff before staffing each Shift 19. Proper maintain of holding & serving temperature of Food etc 20. To maintain targeted food cost 21. To ensure no abusive language is used. ADMINISTRATIVE DUTIES AND RESPONSIBILITIES : 22. Responsible to coach , mentor the team for the next level by way of career progression. 23. Responsible to ensure adherence to the unit training calendar. 24. Responsible for sanctioning leaves of the team. 25. Making KRA reports on monthly & quarterly 26. Responsible to prepare daily, weekly and monthly reports pertaining to all areas of the outlet operations Preferred candidate profile

Role Description This is a full-time on-site role for a Chef Trainer/ Assistant Professor. The role involves conducting culinary training sessions, developing course curriculum, providing mentorship to students, grading assignments and assessments, and staying updated with industry trends. The Chef Trainer/ Assistant Professor will also be responsible for managing practical sessions, supervising student projects, and supporting research activities. Qualifications Culinary expertise in hot kitchen. Knowledge of culinary techniques, food safety, and hygiene standards Strong communication and presentation skills with basic knowledge of MS WORD and MS POWERPOINT Organizational and time management skills Minimum 1-6 years of experience in the professional kitchen of a reputed hospitality chain Min. Bachelors degree in Culinary Arts or Hotel management. Passion and desire to impart knowledge. Please send your CV to kajal.chohan@chitkara.edu.in.

As an Indian Chef, you will be tasked with crafting and presenting a wide range of Indian cuisine, using authentic techniques and ingredients. You will oversee the kitchen operations, manage junior kitchen staff, and ensure the highest standards of food safety and quality are adhered to. Responsibilities Create and prepare a variety of Indian dishes using traditional and modern techniques Design and plan menus that align with restaurant concepts and customer preferences Supervise and train junior kitchen staff in cooking techniques and presentation Ensure efficient kitchen operations and adherence to safety and sanitation standards Select and source high-quality ingredients Monitor food stock and place orders as needed Work closely with management to develop seasonal specialties and promotions Maintain a clean and organized kitchen environment Qualifications Proven experience as an Indian Chef or similar role Culinary degree or equivalent certification preferred In-depth knowledge of traditional and contemporary Indian cooking techniques Strong understanding of food safety and sanitation practices Ability to manage kitchen staff and work under high-pressure conditions Excellent time management and organizational skills Creative flair and attention to detail Strong communication and teamwork abilities Skills Expertise in Indian cuisine Menu planning Food safety and sanitation Kitchen management Ingredient selection Time management Team leadership Creativity in food presentation

We are seeking a versatile and skilled All-Rounder Indian/Chinese/Punjabi Chef/Cook to oversee kitchen operations at a farmhouse in Vasai. The ideal candidate should excel in preparing diverse cuisines, maintaining high-quality meals, and upholding kitchen hygiene standards. Key Responsibilities: - Prepare and cook a diverse range of dishes, including Indian, Continental, and regional specialties. - Design daily menus based on seasonal ingredients and guest preferences. - Ensure that food quality, taste, and presentation meet elevated standards. - Uphold cleanliness and hygiene in kitchen and storage areas. - Manage inventory, source fresh ingredients, and reduce food wastage. - Accommodate special dietary requirements and customize meals accordingly. - Occasionally cater to small gatherings or special events at the farmhouse. - Work autonomously and effectively within a farmhouse environment. Requirements: - Demonstrated experience as a chef/cook in a restaurant, hotel, or private setting. - Proficiency in multiple cuisines, encompassing Indian and Continental. - Capability to work independently and oversee kitchen operations. - Strong organizational and time-management abilities. - Familiarity with food safety and hygiene protocols. - Openness to residing at the farmhouse if necessary. Perks & Benefits: - Competitive salary commensurate with experience. - Accommodation and meals provided. - Tranquil work atmosphere within a farmhouse setting. This is a full-time position with food provided. The work schedule may include day shifts, rotational shifts, and weekend availability. The job location is in person at the farmhouse in Vasai.,

As a Steward at Asar Hotels, you will be an integral part of our F&B service team, responsible for providing excellent service to our guests. Whether you have prior experience working in a hotel for at least a year or hold a degree/diploma in Hospitality, this role offers an exciting opportunity to embark on a rewarding career in the food service industry. Your main responsibilities will include serving food and beverages to guests according to established standards, maintaining cleanliness and setup of restaurant/dining areas, assisting in daily F&B service operations, explaining Indian cuisine to guests, collaborating with kitchen staff for seamless service, and upholding hygiene, grooming, and brand presentation standards. To be eligible for this role, you should have a minimum of 1 year of hotel experience or a degree/diploma in Hospitality, possess basic knowledge of Indian cuisine and F&B service procedures, exhibit good communication and guest interaction skills, be willing to relocate to various cities across India as per company requirements, and demonstrate a positive attitude, impeccable grooming, and a strong team spirit. At Asar Hotels, we offer a competitive salary along with ample learning opportunities, accommodation, and meals at our property locations, exposure to the expanding hotel operations throughout India, on-the-job training, and a clear path for career development. Join us in delivering exceptional service and enhancing the guest experience at Asar Hotels.,

You must have experience in preparing and presenting a variety of continental, Chinese, and Indian dishes with consistent quality. Your responsibilities will include overseeing kitchen staff to ensure adherence to hygiene and safety standards, monitoring food inventory, and managing stock properly. Additionally, you will collaborate with the management team to ensure customer satisfaction. To be successful in this role, you should have proven experience as a Continental Chef or in a similar position, possess strong leadership and kitchen management skills, and be able to work under pressure in a fast-paced environment. The ideal candidate will have a Degree or Diploma in Food Production. Local candidates will be preferred for this full-time position, which requires an in-person presence at the work location.,

You should have experience in preparing and presenting a variety of continental, Chinese, and Indian dishes with consistency and high quality. As a Continental Chef, you will be responsible for overseeing kitchen staff to ensure adherence to hygiene and safety standards. You will also monitor food inventory and manage stock effectively. Collaboration with the management team is essential to ensure customer satisfaction. The ideal candidate must have proven experience as a Continental Chef or in a similar role, demonstrating strong leadership and kitchen management skills. The ability to work under pressure and in a fast-paced environment is crucial for success in this position. The required qualification for this role is a Degree or Diploma in Food Production. Local candidates will be given preference for this permanent job opportunity. This position requires in-person work at the specified location.,

Bakingo ( A Brand of FA Gifts Pvt Ltd) is looking for Commi - 2 to join our dynamic team and embark on a rewarding career journey As a COMMI - 2 (Commis Chef Level 2), you will play a crucial role in supporting the kitchen operations by assisting in the preparation and cooking of dishes Under the guidance of senior chefs, you will be responsible for executing a variety of cooking tasks, maintaining cleanliness in the kitchen, and contributing to the overall efficiency of the culinary team The COMMI - 2 position is an intermediate role that requires a combination of culinary skills, teamwork, and a commitment to quality Key Responsibilities:Food Preparation:Assist in the preparation of ingredients and mise en place for various dishes Handle basic cooking tasks, including chopping, marinating, and assembling Cooking:Follow recipes and instructions to cook dishes under the supervision of senior chefs Manage specific kitchen stations as assigned, demonstrating proficiency Quality Control:Ensure that food products meet quality standards in terms of taste and presentation Pay attention to detail in portion control and adherence to recipes Station Coordination:Coordinate with colleagues to ensure the smooth flow of kitchen operations Support the team by multitasking and assisting in various stations as needed Cleanliness and Sanitation:Maintain cleanliness and hygiene in the kitchen area, including proper equipment handling Adhere to food safety and sanitation guidelines Inventory Assistance:Assist in monitoring kitchen inventory levels and informing senior chefs of any shortages Manage stock rotation and storage of ingredients Team Collaboration:Collaborate with other kitchen staff to achieve efficient and effective service Communicate effectively with team members to coordinate tasks Learning and Development:Actively seek opportunities to expand culinary skills and knowledge Take direction from senior chefs and apply feedback for continuous improvement

Bakingo ( A Brand of FA Gifts Pvt Ltd) is looking for Commi - 3 to join our dynamic team and embark on a rewarding career journey As a COMMI - 3 (Commis Chef Level 3), you will be an integral part of the culinary team, responsible for executing a range of cooking tasks and contributing to the overall success of kitchen operations Building on your culinary experience, you will work under the guidance of senior chefs, demonstrating proficiency in various kitchen stations and ensuring the preparation of high-quality dishes The COMMI - 3 position requires a higher level of culinary skill, attention to detail, and a commitment to delivering exceptional dining experiences Key Responsibilities:Food Preparation and Cooking:Independently handle the preparation and cooking of dishes based on established recipes Execute tasks across different kitchen stations with a focus on quality and consistency Menu Contribution:Collaborate with senior chefs to contribute ideas and suggestions for menu improvements Provide input on optimizing recipes and introducing creative elements to dishes Quality Assurance:Ensure the highest standards of food quality and presentation Conduct taste tests and visual inspections to maintain consistency Station Management:Take ownership of specific kitchen stations, managing all aspects of food preparation Train and guide junior commis chefs in their tasks Cleanliness and Organization:Maintain a clean and organized kitchen environment Adhere to strict hygiene and sanitation standards, including the proper handling of kitchen equipment Inventory Control:Contribute to inventory management by monitoring stock levels and usage Report shortages and assist in the ordering of supplies Adaptability:Demonstrate adaptability by efficiently handling high-volume service periods Assist in the planning and execution of special events or themed menus Continuous Improvement:Actively seek opportunities for professional development and culinary skill enhancement Implement feedback from senior chefs to refine techniques and approaches

Bakingo ( A Brand of FA Gifts Pvt Ltd) is looking for Commi - 1 to join our dynamic team and embark on a rewarding career journey As a COMMI - 1 (Commis Chef Level 1), you will be an essential member of the kitchen team, responsible for assisting in the preparation and cooking of dishes under the guidance of senior chefs Your role involves executing basic cooking tasks, maintaining cleanliness in the kitchen, and ensuring that food is prepared to meet quality standards The COMMI - 1 plays a foundational role in the culinary team, contributing to the overall success of the kitchen operations Key Responsibilities:Food Preparation:Assist in the preparation of ingredients and mise en place for various dishes Execute basic cooking tasks, such as chopping, peeling, and marinating Cooking:Follow recipes and guidelines to cook dishes under the supervision of senior chefs Monitor cooking times and temperatures to ensure food quality Station Support:Support chefs at specific kitchen stations as assigned Coordinate with colleagues to ensure a smooth flow of kitchen operations Quality Control:Ensure that food products meet quality and presentation standards Follow proper portion control and food safety guidelines Cleanliness and Sanitation:Maintain cleanliness and hygiene in the kitchen area Adhere to sanitation and safety standards, including proper handling of kitchen equipment Inventory Management:Assist in monitoring and managing kitchen inventory Notify senior chefs of low stock items or equipment issues Team Collaboration:Collaborate with other kitchen staff to achieve efficient and effective kitchen operations Communicate effectively with team members to ensure smooth service Learning and Development:Actively seek opportunities to learn and improve culinary skills Take direction from senior chefs and apply feedback for skill enhancement

Bakingo ( A Brand of FA Gifts Pvt Ltd) is looking for Commi - 3 to join our dynamic team and embark on a rewarding career journey As a COMMI - 3 (Commis Chef Level 3), you will be an integral part of the culinary team, responsible for executing a range of cooking tasks and contributing to the overall success of kitchen operations Building on your culinary experience, you will work under the guidance of senior chefs, demonstrating proficiency in various kitchen stations and ensuring the preparation of high-quality dishes The COMMI - 3 position requires a higher level of culinary skill, attention to detail, and a commitment to delivering exceptional dining experiences Key Responsibilities:Food Preparation and Cooking:Independently handle the preparation and cooking of dishes based on established recipes Execute tasks across different kitchen stations with a focus on quality and consistency Menu Contribution:Collaborate with senior chefs to contribute ideas and suggestions for menu improvements Provide input on optimizing recipes and introducing creative elements to dishes Quality Assurance:Ensure the highest standards of food quality and presentation Conduct taste tests and visual inspections to maintain consistency Station Management:Take ownership of specific kitchen stations, managing all aspects of food preparation Train and guide junior commis chefs in their tasks Cleanliness and Organization:Maintain a clean and organized kitchen environment Adhere to strict hygiene and sanitation standards, including the proper handling of kitchen equipment Inventory Control:Contribute to inventory management by monitoring stock levels and usage Report shortages and assist in the ordering of supplies Adaptability:Demonstrate adaptability by efficiently handling high-volume service periods Assist in the planning and execution of special events or themed menus Continuous Improvement:Actively seek opportunities for professional development and culinary skill enhancement Implement feedback from senior chefs to refine techniques and approaches

Bakingo ( A Brand of FA Gifts Pvt Ltd) is looking for DCDP to join our dynamic team and embark on a rewarding career journey The Demi Chef de Partie (DCDP) is a junior supervisory position in the kitchen, responsible for assisting the Chef de Partie in preparing and delivering high-quality dishes The DCDP helps maintain the section's efficiency and cleanliness and ensures adherence to food safety and quality standards Key Responsibilities:Food Preparation: Assist the Chef de Partie in preparing, cooking, and presenting dishes in the designated section of the kitchen Recipe Execution: Follow established recipes and guidelines to maintain consistency in food preparation and presentation Station Management: Help manage and organize the assigned station, ensuring it is well-stocked, clean, and ready for service Quality Control: Ensure that all dishes leaving the section are of high quality and meet the established standards Food Safety: Adhere to all food safety and hygiene standards, including proper food handling and storage Assistance to Chef de Partie: Collaborate with the Chef de Partie in managing the kitchen team, inventory, and ordering supplies for the section Training and Supervision: Provide guidance and training to junior kitchen staff and apprentices Menu Development: Contribute ideas for menu development and participate in testing and refining new dishes Cleanliness: Maintain a clean and organized working environment, including proper cleaning and maintenance of kitchen equipment