A Demi Chef de Partie specializing in Oriental and Chinese cuisine is a mid-level culinary professional who supports the Chef de Partie. Their role focuses on mastering authentic Asian recipes, executing wok and prep station operations, ensuring 5-star quality standards, and enforcing strict food safety and hygiene regulations.
Core ResponsibilitiesFood Preparation & Production
- Wok & Station Prep: Prepare authentic Oriental and Chinese dishes (such as stir-fries, dim sum, noodles, and regional specialties) according to standard recipes.
- Consistency: Maintain strict consistency in taste, portioning, texture, and presentation for all dishes leaving the assigned kitchen section.
- Mise en place: Ensure all ingredients, sauces, and garnishes are prepped and ready for seamless, timely service during busy shifts.
Quality & Cost Control
- Inventory Management: Monitor stock levels, assist in ingredient requisitioning, and oversee proper stock rotation (First-In, First-Out) to minimize waste.
- Ingredient Quality: Inspect daily deliveries for freshness and quality, ensuring only the best produce and proteins are used.
- Portion Control: Monitor portions and recipes to help manage overall food costs and meet departmental targets.
Hygiene & Safety
- Sanitation: Maintain a clean, sanitized, and highly organized workstation at all times, including floor, countertops, and storage areas.
- Compliance: Adhere strictly to HACCP (Hazard Analysis and Critical Control Points) guidelines and global food safety protocols.
Team Support & Leadership
- Supervision: Assist junior cooks (Commis) with their duties, providing on-the-job training and guidance.
- Communication: Communicate effectively with the Chef de Partie and the rest of the kitchen team to ensure smooth service operations.
Pay: ₹25,000.00 - ₹28,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
