Job Description

The Chef de Partie (All Rounder) is responsible for managing and supervising a designated section of the kitchen while being flexible to work across all areas (hot, cold, pantry, grill, banquets, etc.). The role requires strong culinary skills, leadership, and the ability to maintain consistency in food quality, presentation, and hygiene standards.

Key Responsibilities

Manage day-to-day kitchen operations in assigned sections and support other sections when required. Supervise Demi CDPs and Commis Chefs, ensuring work is carried out to the highest standards. Prepare, cook, and present dishes according to menu specifications and portion standards. Ensure mise en place is ready for smooth service across all outlets. Monitor food quality, taste, and presentation before service. Maintain stock levels, perform daily checks, and ensure proper storage and labeling. Train, guide, and motivate junior staff in culinary techniques and kitchen practices. Ensure strict compliance with food hygiene, HACCP, and safety regulations. Coordinate with Sous Chef/Head Chef for menu planning, specials, and kitchen improvements. Minimize food wastage and monitor cost control in line with budget targets.

Skills & Competencies

Strong culinary expertise across multiple kitchen sections. Ability to lead, supervise, and train a team. Good communication and organizational skills. Creativity in food presentation and menu development. Ability to perform under pressure in a fast-paced environment. Strong knowledge of food safety and kitchen hygiene standards.

Qualifications & Experience

Diploma/Degree in Culinary Arts or equivalent professional training. 3-5 years of professional kitchen experience, with at least 1-2 years as a CDP. Previous all-round experience in hot, cold, pantry, grill, and banquets preferred. HACCP/food safety certification is an advantage
Job Type: Full-time

Pay: ₹25,000.00 - ₹30,000.00 per month

Work Location: In person