Chef de Partie

The chef de partie oversees a specific kitchen section, ensuring high-quality food preparation and presentation. They work closely with the executive chef, sous chef and other kitchen staff to maintain efficiency and smooth operation. They contribute to menu planning and development, manage inventory and maintain food safety and hygiene standards. The role requires a strong culinary background, excellent time management skills and the ability to work under pressure. Strong teamwork and communication skills, a passion for culinary arts and the ability to adapt to changing culinary trends are desirable traits in this role.

Duties And Responsibilities Of A Chef De Partie

• Supervising and training staff: A chef de partie oversees junior kitchen staff, such as commis chefs and kitchen porters, within their designated sections. They provide training, guidance and support to ensure team members work efficiently and maintain high standards.
• Preparing and cooking dishes: One of the primary tasks of a chef de partie involves preparing and cooking dishes in accordance with a restaurant's menu and instructions. They make sure to cook the food properly, maintaining consistency and taste across all dishes.
• Maintaining food hygiene and safety standards: A chef de partie adheres to strict food hygiene and safety guidelines in accordance to the Food Safety and Standards Authority of India (FSSAI). This includes the proper storage of ingredients, thorough cleaning of the work area and maintenance of all equipment to ensure it is in good working order.
• Managing inventory and ordering supplies: A chef de partie monitors the list of ingredients and supplies within their section. They order the necessary items promptly, maintaining a well-stocked kitchen that can continue to operate smoothly.
• Planning and developing menus: In collaboration with the head chef and sous chef, a chef de partie contributes to developing new dishes and refining existing recipes. They offer their creative input and expertise, helping to maintain an innovative and appealing menu for a restaurant's clientele.

Key Skills & Qualifications:

• Experience: Proven experience as a Chef de Partie (often 2+ years) or strong experience as a Commis/Demi-Chef.
• Culinary Knowledge: Deep knowledge of various cooking methods, ingredients, and equipment.
• Leadership: Ability to lead a team, work under pressure, and multitask.
• Certifications: Culinary degree/diploma and Food Safety certification

Pay: ₹30,000.00 - ₹35,000.00 per month

Benefits:

• Cell phone reimbursement
• Food provided
• Provident Fund

Work Location: In person