Job Description

Chef de Partie Duties and Responsibilities:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the 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 to supervise junior chefs or commis.

• Able to estimate the daily production needs and checking 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 highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

• Knowledge of all standard procedures and policies pertaining to 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 in accordance with 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.

• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.

• Guides and trains the subordinates on a daily basis to ensure high motivation and 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 hotels service standards.

• Carry out any other duties as required by management.

*Prerequisites:Flexible working hours subject to the demands of the business.Able to work under pressure.Excellent culinary catering talent.Education:Hotel Management Graduate or Culinary Degree with minimum 3 years certification.Experience:At least 3 year's experience cooking in a well-established restaurant or full-service hotel and/or minimum of 1 year in a supervisory role.Job Type: Full-timeSalary: ?20,000.00 - ?30,000.00 per monthBenefits:

• Food provided

Schedule:

• Rotational shift

Supplemental pay types:

• Performance bonus
• Yearly bonus

Ability to commute/relocate:

• Mayur Vihar, Delhi - 110096, Delhi: Reliably commute or planning to relocate before starting work (Required)

Education:

• Secondary(10th Pass) (Preferred)

Experience:

• Chef: 1 year (Preferred)
• total work: 1 year (Preferred)

Speak with the employer
+91 9315583311