Job Description

A Chef de Partie specializing in South Indian, North Indian, Tandoor and Chinese cuisine is responsible for preparing and presenting dishes from these diverse culinary traditions. This role involves managing a specific section of the kitchen, supervising junior staff, maintaining food quality, and ensuring adherence to hygiene and safety standards. The Chef de Partie also contributes to menu development and inventory management.

Culinary Expertise:

Prepare and cook a wide range of dishes from South Indian, North Indian, and Chinese cuisines, ensuring authenticity in taste and presentation.

Menu Planning & Development:

Assist in the creation of new menu items and specials, contributing to the overall menu variety and appeal.

Inventory Management:

Monitor food stock levels, manage inventory, and ensure freshness of ingredients.

Quality Control:

Maintain high standards of food quality, presentation, and hygiene, adhering to established recipes and procedures.

Hygiene & Safety:

Ensure compliance with all health and safety regulations, maintaining a clean and organized kitchen environment.

Teamwork & Communication:

Collaborate effectively with other kitchen staff, communicate effectively, and work as part of a team to deliver exceptional food service.

Training & Development:

Assist in training junior kitchen staff, sharing knowledge and expertise to enhance their skills.

Customer Satisfaction:

Ensure dishes are prepared to meet or exceed customer expectations, contributing to overall customer satisfaction.

SKills:-

Indian Culinary Techniques (South Indian & North Indian) Chinese Cooking Techniques Food Presentation Menu Planning Kitchen Management Food Hygiene and Safety Time Management Team Leadership Inventory Management Communication Skills Problem-solving
Job Types: Full-time, Permanent

Pay: ?20,000.00 - ?25,000.00 per month

Benefits:

Food provided Paid time off
Schedule:

Day shift
Work Location: In person