Job Description

Job Title:

Chef de Partie (CDP) - Multi-Cuisine

Job Location:

Fragrant Nature Kollam

Reports To:

Sous Chef, Executive Chef

Job Summary:

The Chef de Partie (CDP) - Multi-Cuisine is responsible for managing a particular section of the kitchen, ensuring the timely and efficient preparation of dishes from a variety of international cuisines, including but not limited to Italian, Chinese, Indian, and Mediterranean. The CDP will work under the direction of the Sous Chef or Executive Chef to maintain high standards of food quality, hygiene, and kitchen organization.

Key Responsibilities:

Food

Preparation & Cooking:

Prepare and cook dishes from various cuisines, ensuring all food is prepared according to the restaurant's standards and recipes. Master and execute a variety of cooking techniques such as grilling, sauteing, braising, steaming, stir-frying, etc. Ensure dishes are consistent in quality, presentation, and taste. Coordinate with other kitchen staff to ensure smooth and efficient kitchen operations during service.

Station Management:

Manage a specific station (e.g., grill, saute, pantry, sauces, etc.) and ensure it is well-organized and ready for service. Supervise and train junior kitchen staff (Commis and Kitchen Assistants) in their respective tasks, ensuring efficiency and adherence to standards. Maintain inventory control for your station, ensuring that ingredients are stocked and properly stored.

Quality Control & Consistency:

Ensure all dishes meet the restaurant's standards for taste, quality, and presentation. Take responsibility for portion control, waste management, and ingredient sourcing for the station. Monitor food safety and hygiene standards in your section of the kitchen.

Collaboration & Communication:

Work closely with the Sous Chef and Executive Chef to develop new dishes, menu items, and improve current offerings. Communicate effectively with the front-of-house staff to ensure smooth coordination between the kitchen and dining area. Ensure that kitchen operations are carried out in a clean, organized, and efficient manner.

Menu Planning & Development:

Assist in the development and execution of seasonal and special menus across different cuisines. Experiment with new dishes, ingredients, and presentations to keep the menu fresh and exciting.

Health & Safety Compliance:

Adhere to all food safety and health regulations to ensure a safe working environment. Ensure proper handling, storage, and rotation of ingredients to minimize waste and ensure freshness.
Job Types: Full-time, Permanent

Pay: From ?27,000.00 per month

Benefits:

Food provided Leave encashment Provident Fund
Schedule:

Evening shift Morning shift Night shift Rotational shift
Work Location: In person