- Manage and supervise the assigned section of the continental kitchen.
- Prepare and cook continental dishes according to standard recipes and quality standards.
- Plan and organize daily mise en place for smooth kitchen operations.
- Ensure consistency in food taste, quality, presentation, and portion control.
- Supervise, train, and guide Commis 1, Commis 2, and kitchen trainees.
- Monitor food production to ensure timely service during busy hours.
- Check the quality and freshness of ingredients before use.
- Control food costs by minimizing waste and maintaining proper portion sizes.
- Monitor stock levels and prepare requisitions for ingredients and supplies.
- Ensure proper storage of food items using FIFO and food safety guidelines.
- Maintain high standards of kitchen hygiene, sanitation, and food safety.
- Ensure kitchen equipment is used safely and report maintenance issues.
- Assist in menu planning, recipe development, and seasonal specials.
- Ensure compliance with hotel or restaurant SOPs, HACCP, and FSSAI standards.
- Handle guest feedback related to food quality and take corrective action when required.
- Maintain discipline, teamwork, and a positive work environment in the kitchen.
- Perform any additional duties assigned by the Sous Chef or Executive Chef.
Qualifications and Skills:
- Proven experience as a Chef de Partie, with specialization in Continental 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
Job Type: Full-time
Pay: ₹22,000.00 - ₹25,000.00 per month
Benefits:
Experience:
- total work: 1 year (Preferred)
Work Location: In person
