5 Section Management Jobs

We are seeking a skilled Chef de Partie specializing in South Indian cuisine to become part of our dynamic team and embark on a fulfilling career journey. As a key member of our culinary team, you will be entrusted with a crucial role in a restaurant or kitchen setting. Your responsibilities will include overseeing a specific section of the kitchen, ensuring the preparation and presentation of dishes meet stringent quality standards, and contributing to the overall success of the culinary department. Key Responsibilities: Menu Planning and Execution: Assist in the planning and development of menus for the South Indian cuisine type. Execute dishes following established recipes and presentation standards. Cooking and Food Preparation: Prepare and cook dishes as per the menu, maintaining consistency in taste, flavor, and presentation. Supervise the cooking process to ensure timely service. Quality Control: Uphold high standards of food quality, hygiene, and safety. Conduct regular checks to ensure adherence to recipes and portion sizes. Section Management: Take ownership of a specific kitchen section, such as South Indian cuisine, and coordinate with other kitchen staff for efficient operations. Ingredient Management: Manage and control inventory for the designated section, ensuring the availability of fresh and quality ingredients. Team Collaboration: Collaborate with fellow chefs and kitchen staff to coordinate menu items and deliver seamless service. Communicate effectively within the kitchen team. Training and Development: Train and mentor junior kitchen staff in cooking techniques and presentation, ensuring compliance with culinary standards. Hygiene and Safety: Follow and enforce proper food handling, storage, and sanitation standards. Maintain a clean and organized kitchen through regular checks. Menu Innovation: Contribute to menu innovation and the creation of new dishes. Stay informed about industry trends and incorporate modern cooking techniques. Customer Interaction: Work with the service staff to understand customer preferences and feedback, making adjustments to dishes based on customer requests. Adherence to Regulations: Ensure compliance with food safety regulations and health codes. Implement and enforce kitchen policies and procedures. Qualifications and Skills: - Culinary degree or relevant certification. - Proven experience as a Chef de Partie or Demi Chef de Partie, specializing in South Indian cuisine. - In-depth knowledge of cooking techniques, flavors, and presentation. - Strong organizational and multitasking skills. - Excellent communication and leadership abilities. - Creativity and innovation in menu planning. - Familiarity with kitchen equipment and modern cooking methods. - High standards of cleanliness and adherence to safety protocols. This is a full-time position with benefits including cell phone reimbursement, leave encashment, life insurance, and paid sick time. The work location is in person.,

As an integral part of the kitchen team, you will be responsible for assisting in food preparation by following established recipes and standards. Your role will involve working closely with the chefs to ensure the quality of dishes meets the expectations of our customers. In addition to food preparation, you will also be involved in quality control by overseeing a specific section of the kitchen, such as the grill, sauce, or pastry section. Collaboration with other team members is essential in maintaining consistency and efficiency in food production. Maintaining hygiene and safety standards in the kitchen is of utmost importance. You will be expected to keep your workspace clean and organized while strictly adhering to all food safety and hygiene regulations. Inventory management is another key aspect of your role, where you will assist in monitoring inventory levels, ensuring ingredient availability, and minimizing waste. Your contribution in this area will directly impact the kitchen's efficiency and cost-effectiveness. As part of your development within the team, you will also be involved in training and supporting junior kitchen staff, such as Commis Chefs. Your guidance and mentorship will play a crucial role in fostering a cohesive and skilled kitchen team. Furthermore, your creative input will be valued in menu planning. You will have the opportunity to contribute ideas for new dishes and seasonal specials, as well as assist in menu development. Your culinary expertise and passion for food will be instrumental in keeping our menu fresh and appealing to our customers.,

Bun Makkhan Chai is a Food kiosk chain in UP , based on Hub & Spoke model (Base kitchen to outlets). we are Looking for The Chef de Partie (CDP) will manage a the kitchen, specializing in Continental cuisine. The CDP will ensure that all food preparation and presentation are of the highest quality, adhering to the restaurant's standards. The role requires both culinary expertise and the ability to manage junior kitchen staff. Key Responsibilities: Food Preparation & Cooking: Prepare and cook dishes according to the restaurants Continental menu, ensuring consistency and high standards. Section Management: Oversee a designated section of the kitchen, such as grill, sauces, or cold starters. Ensure that all dishes are prepared to the correct recipe and presentation. Quality Control: Monitor the quality of dishes before they reach the customer, ensuring that they meet the restaurants standards. Inventory Management: Assist in managing stock levels and ordering supplies for your section. Ensure minimal wastage by efficient use of ingredients. Training & Development: Supervise and train junior chefs, apprentices, and kitchen assistants. Help them develop their skills and adhere to the kitchen's standards. Hygiene & Safety: Ensure that your section adheres to all health, safety, and hygiene standards, following the HACCP guidelines. Team Collaboration: Work closely with other CDPs, Sous Chef, and Head Chef to ensure smooth kitchen operations. Communicate effectively and support team members. Menu Development: Participate in creating and refining the menu, suggesting new Continental dishes or modifications to existing ones. Problem-Solving: Address any issues that arise in your section quickly and efficiently to maintain the quality and efficiency of the kitchen. Qualifications: Experience: A minimum of 4-5 years of experience in a professional kitchen, with a focus on Continental cuisine. Education: Culinary certification or relevant qualifications from a recognized institution. Skills: Strong knowledge of Continental cuisine, including sauces, meats, and pastries. Excellent cooking and food presentation skills. Ability to manage a kitchen section independently. Good communication and leadership skills. Ability to work under pressure and maintain high standards. Attributes: Passion for cooking and creativity in food presentation. Strong attention to detail. Team player with a positive attitude. Job Type: Full-time Benefits: Flexible schedule Food provided Schedule: Day shift Morning shift Rotational shift Performance bonus Yearly bonus Education: Higher Secondary(12th Pass) (Preferred) Experience: Chef: 5 years (Preferred) total work: 5 years (Preferred) Work Location: In person,

JOB DESCRIPTION DOCUMENT Job Title: Section Incharge / Sr Section Incharge Reporting to: Store Manager Role in the organization: To manage a section in the store in order to achieve category sales and provide superior customer service Nature of Experience: 5- 7 years of work exp in Retail sales operations Educational Qualification: MBA / Grad / PG Knowledge Required: Product Knowledge Store Operations Visual Merchandising I.T Operations Logistics Skills Required: Focus on Results Innovation and Openness to Learning Customer Focus Decision making Planning and Analysis People Development Team work Communication Circle of Influence: Influence from above - within the organization Impact from outside the organization MRHRetail Concepts PSCComm and PA SPPIIT HRTFinance and legal Store Manager / ZM / AM Customers Influence from above - within the organization CSE / CSA / Cashiers #Responsibility AreaDescriptionWeightage 1Sales Target AchievementAchievement of the category sales Targets for the store and thus contributing towards the increase in SPF and store sales target Identify potential customers and customise selling approach to cross sell/ up-sell Handling Customer queries Ordering and placing the right product mix to meet customer/ store needs Should be able to Gauge customer requirements, bulk orders and fulfillment of same 2Customer ServiceTo ensure superior customer service at all times Ensure major customer issues / complaints /feedbacks are escalated to the Store Manger/Area Manager 3Store OperationsEnsure appropriate look and feel, smooth running and security of own stores Maximize the store Profitability and Productivity by following the productivity parameters Maintain the balance between optimal utilization of the wallet and meeting customer needs Monitor compliance and provide inputs for refinement Identify need gaps and influence product mix To ensure timely and correct TO / TI Ensure optimal utilization of the wallet. To ensure timely global counts are done and all protocols related to inventory and merchandise upkeep are adhered to minimise inventory loss 4Visual MerchandisingEnhancing the customer experience by effectively monitoring the look and feel of the store Ensure the Optimum utilization of the Store space & showcasing the right merchandise mix 5Administrative ResponsibilityTo compile or prepare different reports Support towards smooth and compliant store operations 6MIS and ReportingRegular analysis of sales and stocks region / store / category wise To prepare various reports as per the timelines, daily, weekly, fortnightly and monthly 7Self & Team Development/ TeamworkSelf development Team development by constant coaching and training Running a detailed induction program along with Training department for induction of new team members. To provide coaching and mentoring to new employees Improving teamwork with peers/ markets/ PH To ensure that all team members are groomed as per Fabindia standards and adhere to the code of conduct

Role & responsibilities Section In charge-- Electronics & Electrical Preferred candidate profile Knowledge of BOPET/BOPP/ CPP products, Manufacturing process & Equipment's Knowledge of PLC, SCADA, HVAC, DC/AC Drives and Gauging system knowledge Ability to think out of the box and can create innovative solutions to work problems