Chef de Partie

Key responsibilities

• Section management: Take responsibility for an assigned section, such as Continental, Grill, Pasta, Garde Manger, or another designated station.
• Production planning: Forecast preparation requirements using sales trends, reservations, menu demand, and stock availability.
• Food quality: Ensure consistent taste, temperature, portioning, presentation, and dispatch standards.
• Team supervision: Allocate duties to Commis Chefs, monitor performance, and coach junior team members.
• Cost control: Monitor ingredient usage, recipe yields, portion sizes, wastage, and food-cost variances.
• Inventory management: Check stock levels, identify reorder requirements, verify product quality, and ensure proper rotation.
• Food safety: Enforce sanitation, temperature monitoring, allergen controls, storage standards, and safe equipment handling.
• Menu implementation: Execute approved recipes, specials, menu changes, and product trials.
• Coordination: Communicate with the Executive Chef, other kitchen sections, stores, and service team to ensure smooth operations.
• Reporting: Submit section production, wastage, stock, quality, and maintenance reports.
• Training: Train Commis Chefs in recipes, cooking methods, plating, hygiene, and station procedures.
• Staff welfare: Maintain respectful teamwork, identify training needs, communicate staffing concerns, and support fair duty allocation.

Qualifications

• Diploma or degree in Culinary Arts or Hotel Management preferred.
• Typically 3–5 years of kitchen experience, including experience handling a section.
• Strong knowledge of European cuisine, recipe execution, food safety, and kitchen cost control.
• Demonstrated ability to supervise junior kitchen staff and manage service pressure.

Pay: ₹25,000.00 - ₹35,000.00 per month

Benefits:

• Commuter assistance
• Flexible schedule
• Food provided

Work Location: In person