Role Overview
The Chef de Partie is responsible for managing a specific section of the kitchen and ensuring high-quality food preparation and presentation. The role involves supervising junior kitchen staff, maintaining hygiene standards, and ensuring smooth kitchen operations.
Key Responsibilities
Kitchen Operations
- Manage and oversee a specific kitchen section (e.g., Continental, Indian, Tandoor, Bakery, etc.).
- Prepare and present dishes according to standard recipes and quality guidelines.
- Ensure timely preparation of food during service hours.
- Monitor portion control, taste, and presentation standards.
Team Supervision
- Supervise and guide Commis chefs and kitchen assistants.
- Assign tasks and ensure efficient workflow within the section.
- Train junior staff on cooking techniques and kitchen procedures.
Quality & Hygiene
- Maintain high standards of food hygiene, cleanliness, and safety in the kitchen.
- Ensure compliance with food safety regulations and SOPs.
- Monitor storage, handling, and proper usage of ingredients.
Inventory & Cost Control
- Assist in inventory management, stock rotation (FIFO), and requisitions.
- Minimize food wastage and ensure efficient use of resources.
- Support cost control measures within the kitchen.
Coordination
- Coordinate with other kitchen sections and F&B service team for smooth operations.
- Assist the Sous Chef/Head Chef in menu planning and daily operations.
Qualifications & Requirements
- Diploma / Degree in Hotel Management or Culinary Arts.
- 3–5 years of experience in kitchen operations, preferably as CDP or Demi CDP.
- Strong knowledge of cooking techniques and kitchen operations.
- Ability to work under pressure in a fast-paced environment.
- Flexible to work in shifts, weekends, and holidays.
Job Types: Full-time, Permanent
Pay: ₹28,000.00 - ₹30,000.00 per month
Benefits:
- Food provided
- Health insurance
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
