Job Summary
The Chef de Partie – Goan Cuisine is responsible for preparing and presenting authentic Goan dishes while maintaining the highest standards of quality, hygiene, and consistency. The role involves managing a designated kitchen section, supervising junior staff, and ensuring smooth kitchen operations.
Key Responsibilities
- Prepare authentic Goan cuisine according to established recipes and standards.
- Specialize in traditional dishes such as Fish Curry, Vindaloo, Xacuti, Cafreal, Sorpotel, Recheado, Bebinca, and other regional specialties.
- Ensure consistency in taste, quality, and presentation of all dishes.
- Manage daily mise en place and kitchen preparation activities.
- Supervise and guide Commis Chefs and kitchen assistants.
- Monitor food quality, freshness, and portion control.
- Maintain inventory levels and assist in ordering kitchen supplies.
- Ensure compliance with food safety, sanitation, and HACCP standards.
- Minimize food wastage and control food costs.
- Collaborate with the Sous Chef and Executive Chef on menu planning and recipe development.
- Maintain cleanliness and organization of the assigned workstation.
Qualifications
- Diploma/Degree in Hotel Management, Culinary Arts, or a related field preferred.
- Certification in Food Safety and Hygiene is an advantage.
Experience
- Prior years of culinary experience, with at least 2 years specializing in Goan cuisine.
- Experience in hotels, resorts, specialty restaurants, or fine-dining establishments preferred.
Pay: ₹35,000.00 - ₹45,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
