Qualification
- Diploma or Degree in Hotel Management, Culinary Arts, or related field preferred.
- Relevant culinary certifications are an advantage.
Experience
- 3–6 years of experience in professional kitchens.
- Minimum 2 years of experience handling seafood preparation and seafood cuisine.
- Experience in hotels, fine-dining restaurants, seafood specialty restaurants, cruise lines, or catering operations preferred.
Job Summary
The Chef de Partie (CDP) – Seafood Specialty is responsible for preparing, cooking, and presenting high-quality seafood dishes while maintaining food safety, hygiene, and kitchen standards. The role involves managing the seafood section, ensuring consistency in taste and presentation, and supporting overall kitchen operations.
Key Responsibilities
- Prepare and cook seafood dishes according to recipes and quality standards.
- Handle seafood cleaning, filleting, portioning, marination, and storage.
- Ensure freshness, quality, and proper rotation of seafood inventory.
- Manage the seafood section during service and ensure timely order execution.
- Monitor food preparation, plating, and presentation standards.
- Maintain hygiene, sanitation, and food safety standards.
- Assist in menu planning, recipe development, and seafood specials.
- Minimize food wastage and control portion sizes.
- Coordinate with Sous Chef and Executive Chef regarding daily operations.
- Train and guide junior kitchen staff and commis chefs.
- Ensure compliance with HACCP and company food safety procedures.
Required Skills
- Expertise in seafood preparation and cooking techniques.
- Knowledge of fish, shellfish, crustaceans, and seafood handling.
- Strong knife skills and filleting techniques.
- Understanding of food safety and hygiene standards.
- Ability to work efficiently in a fast-paced kitchen environment.
- Teamwork and communication skills.
- Attention to detail and presentation.
Preferred Knowledge
- International seafood cuisines.
- Grilling, poaching, steaming, roasting, and frying techniques.
- Seafood sourcing and quality assessment.
- Inventory and cost control.
Key Competencies
- Culinary expertise
- Quality focus
- Time management
- Creativity and innovation
Pay: ₹40,000.00 - ₹55,000.00 per month
Work Location: In person
