- Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant.
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Coordinates daily tasks with the Sous Chef.
- Responsible for supervising junior chefs or commis.
- Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
- Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
- Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation.
- Full awareness of all menu items, their recipes, methods of production, and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Establishing and maintaining effective inter-departmental working relationships.
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
- Personally responsible for hygiene, safety, and correct use of equipment and utensils.
- Ability to produce own work by a deadline and to assist and encourage others in achieving this aim.
- Checks periodically expiry dates and proper storage of food items in the section.
- Consult daily with the Sous Chef and Executive Chef on the daily requirements, and functions, and also about any last-minute events.
- Guides and trains the subordinates daily to ensure high motivation and an economical working environment.
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
- Daily feedback collection and reporting of issues as they arise.
- Assess quality control and adhere to hotel service standards.
- Carry out any other duties as required by management.
Position Title: Chef de Partie / CDP
Reports To: Sous Chef / Executive Chef
Eligibility :
Key Requirements:
- Experience:3-5 years of professional kitchen experience, preferably in different culinary sections.
- Skills:Strong culinary skills, knowledge of food safety and hygiene, and the ability to work effectively under pressure.
- Education:A culinary diploma or certificate is generally preferred.
Job Type: Full-time
Pay: ₹20,000.00 - ₹25,000.00 per month
Benefits:
- Food provided
Work Location: In person
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