Senior Chef de Partie

• Prepare and cook food according to the resort's menu, recipes, and quality standards.
• Manage the assigned kitchen section and ensure smooth daily operations.
• Supervise and guide junior chefs, kitchen helpers, and trainees.
• Ensure proper food preparation, portion control, presentation, and taste.
• Maintain high standards of food hygiene, cleanliness, and kitchen safety.
• Check the quality and freshness of ingredients before use.
• Coordinate with the Head Chef and other kitchen sections during service.
• Monitor food stock, ingredients, and kitchen supplies and report shortages.
• Minimize food wastage and maintain proper portion and cost control.
• Ensure proper storage, labeling, and rotation of food items.
• Prepare mise en place before service and ensure timely food production.
• Handle special guest requests and dietary requirements when required.
• Maintain kitchen equipment and report any maintenance issues.
• Assist in menu planning, new dish preparation, and recipe development.
• Ensure compliance with resort policies, food safety standards, and hygiene procedures.
• Maintain discipline, teamwork, and professional standards within the kitchen.

Pay: ₹20,000.00 - ₹30,000.00 per month

Benefits:

• Flexible schedule

Work Location: In person