As a Demi Chef de Partie, you will play a pivotal role in the culinary team, reporting to the Chef de Partie or Sous Chef. Your responsibilities include overseeing a specific section of the kitchen, leading a team of Commis chefs, and contributing to the creation and execution of high-quality dishes. This position requires a strong culinary skill set, attention to detail, and effective leadership within a dynamic kitchen environment.
Responsibilities:
1.
Food Preparation and Execution:
Lead the preparation and cooking of dishes within your designated section.
Ensure the consistent application of advanced culinary techniques and maintain high standards.
2.
Team Supervision:
Supervise and guide Commis chefs and kitchen assistants within your section.
Provide training and support to junior staff, fostering skill development.
3.
Menu Collaboration:
Collaborate with senior chefs to contribute ideas for menu planning and dish development.
Execute menu items to established standards, adapting as necessary.
4.
Quality Control:
Conduct regular quality checks on ingredients and finished dishes.
Address any deviations from standards promptly and implement corrective measures.
5.
Station Management:
Organize and manage your designated kitchen station efficiently.
Ensure proper rotation of ingredients, timely preparation, and cleanliness.
6.
Collaboration with Chef de Partie and Sous Chef:
Work closely with the Chef de Partie and Sous Chef to coordinate kitchen activities.
Communicate effectively regarding menu changes, special requests, and kitchen requirements.
7.
Adherence to Health and Safety Standards:
Enforce and adhere to health and safety regulations and food handling practices.
Participate in regular training sessions to maintain a safe and hygienic kitchen environment.
8.
Continuous Learning:
Stay updated on culinary trends, techniques, and industry best practices.
Actively seek opportunities for professional development.
Qualifications and Requirements:
Culinary school diploma or equivalent culinary training.
Proven experience as a Demi Chef de Partie or in a similar role.
Advanced knowledge of culinary techniques and a creative approach to food preparation.
Strong leadership and interpersonal skills.
Excellent organizational and multitasking abilities.
Commitment to maintaining high standards of cleanliness, safety, and food quality.
Effective communication skills and the ability to work collaboratively in a team environment.
Job Types: Full-time, Permanent
Pay: ₹45,000.00 - ₹47,000.00 per month
Benefits:
Provident Fund
Work Location: In person
Beware of fraud agents! do not pay money to get a job
MNCJobsIndia.com will not be responsible for any payment made to a third-party. All Terms of Use are applicable.