Job Summary
The Chef de Partie (Indian Cuisine) is responsible for managing a designated section of the Indian kitchen, ensuring consistent food quality, maintaining hygiene standards, and preparing authentic North Indian and South Indian dishes according to the restaurant's recipes and standards. The role requires strong culinary skills, leadership, and the ability to work efficiently in a fast-paced environment.
Key Responsibilities
- Prepare and cook Indian dishes as per standard recipes and presentation guidelines.
- Ensure consistency in taste, quality, and portion control.
- Supervise and guide Commis Chefs and kitchen assistants.
- Organize daily mise en place for smooth kitchen operations.
- Monitor food quality throughout preparation and service.
- Ensure timely preparation during lunch and dinner service.
- Maintain cleanliness and hygiene as per FSSAI and HACCP standards.
- Monitor stock levels and inform the Sous Chef about replenishment requirements.
- Minimize food wastage and ensure proper storage of ingredients.
- Follow all food safety, sanitation, and personal hygiene standards.
- Assist in menu development and recipe standardization.
- Ensure proper maintenance and safe handling of kitchen equipment.
- Coordinate with the stewarding and service teams for smooth operations.
Job Type: Full-time
Pay: Up to ₹40,000.00 per month
Benefits:
- Food provided
- Health insurance
- Provident Fund
Work Location: In person
