CHEF DE PARTIE
DEPARTMENT: Kitchen (Back of House)
REPORTING TO: Sous Chef, Head Chef
RESPONSIBLE FOR: Managing an assigned kitchen section, food production, quality control, stock management, and supervising junior kitchen staff.
OBJECTIVE: To manage and operate an assigned kitchen section efficiently while maintaining the highest standards of food quality, consistency, cleanliness, organization, and food safety. To ensure service readiness and support the overall operational goals of the kitchen.
MAIN RESPONSIBILITIES:
- Arrive on time in full uniform and maintain grooming standards.
- Take ownership of the assigned section and ensure it is fully prepared before service.
- Prepare, cook, and present food according to company recipes, specifications, and presentation standards.
- Ensure all mise en place, sauces, garnishes, and ingredients are prepared and available for service.
- Monitor food quality, consistency, portion control, and presentation standards at all times.
- Ensure all food items are labeled, stored, and rotated correctly using FIFO procedures.
- Conduct daily quality checks on ingredients and report shortages, spoilage, or discrepancies immediately.
- Monitor stock levels within the assigned section and communicate ordering requirements to the Sous Chef or Head Chef.
- Supervise, guide, and support Commis I, II, III, and Prep Cooks within the section.
- Delegate tasks effectively and ensure completion to company standards.
- Maintain section cleanliness, organization, and operational readiness throughout the shift.
- Ensure all opening, closing, and cleaning duties are completed according to SOPs.
- Assist with inventory counts, stock control, and waste management.
- Minimize food waste through proper planning, storage, and production practices.
- Assist with menu development, recipe testing, and operational improvements when required.
- Report equipment faults, maintenance issues, and safety concerns immediately.
- Support the Sous Chef and Head Chef in achieving departmental objectives and service standards.
FOOD SAFETY & HYGIENE:
- Maintain and enforce the highest standards of food safety and personal hygiene within the assigned section.
- Ensure all food preparation follows company recipes, storage standards, and approved shelf-life guidelines.
- Verify that all products are correctly labeled, dated, stored, and rotated according to FIFO procedures.
- Ensure temperature logs, cooling logs, and food safety records are completed accurately where applicable.
- Monitor compliance with allergen procedures and cross-contamination controls.
- Ensure all workstations, equipment, utensils, and storage areas remain clean, sanitized, and organized.
- Immediately address and report any food safety concerns, product contamination, or non-compliance.
- Conduct regular checks to ensure food quality and safety standards are maintained throughout service.
HEALTH & SAFETY:
- Ensure that all potential and real hazards are reported immediately and rectified.
- Be fully conversant with all departmental Fire, Health and Safety, Food and Hygiene requirements.
- Ensure safe operation of all kitchen equipment and machinery.
- Monitor compliance with kitchen safety procedures and emergency protocols.
- Ensure junior staff work safely and according to company standards.
- Report accidents, injuries, equipment failures, or unsafe conditions immediately.
GENERAL:
- Lead by example and maintain professional standards at all times.
- Work collaboratively with all kitchen and restaurant team members.
- Assist in training, mentoring, and developing junior kitchen staff.
- Attend all required meetings, training sessions, and departmental briefings.
- Follow and uphold all company policies, SOPs, and operational standards.
- Contribute to a positive, professional, and team-oriented kitchen culture.
- Carry out additional duties assigned by the Sous Chef, Head Chef, or Management as required.
NOTE: This document reflects the job content at time of writing and will be subject to periodic change in light of changing operational and environmental requirements.
Pay: ₹20,000.00 - ₹35,000.00 per month
Benefits:
- Food provided
- Paid time off
- Provident Fund
Ability to commute/relocate:
- Bandra West, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Preferred)
Experience:
- Kitchen: 3 years (Preferred)
Work Location: In person
