Chef de Partie – Duties & Responsibilities
- Manage and oversee a specific kitchen section (e.g., grill, sauce, pastry, pantry).
- Prepare, cook, and present dishes according to standardized recipes and quality standards.
- Ensure proper mise en place and smooth workflow during service.
- Supervise and train Demi Chef de Partie (DCDP) and Commis Chefs.
- Maintain consistency in taste, portion size, and presentation of dishes.
- Monitor stock levels, place requisitions, and assist in inventory management.
- Ensure proper storage, labeling, and rotation of food items (FIFO method).
- Enforce food safety, hygiene, and sanitation standards (HACCP guidelines).
- Minimize food wastage and control kitchen costs.
- Coordinate with other kitchen sections to ensure timely service.
- Assist Sous Chef in menu planning, recipe development, and daily specials.
- Inspect deliveries and ensure quality of raw materials.
- Maintain cleanliness and organization of the assigned section.
- Handle kitchen equipment safely and report maintenance issues.
Job Types: Full-time, Permanent, Fresher
Pay: ₹20,000.00 - ₹25,000.00 per month
Benefits:
- Health insurance
- Provident Fund
Ability to commute/relocate:
- Kovalam, Thiruvananthapuram, Kerala: Reliably commute or planning to relocate before starting work (Required)
Experience:
- 10 key typing: 1 year (Preferred)
Work Location: In person
