Minimum 8 years of experience and currently working as a CDP / DCDP (Tandoor)
In a large kitchen, a chef de partie might have several cooks or assistants. In small to mid-sized kitchens, the chef de partie is the only worker in that station.
They oversee a kitchen section- pantry, fish, sauces, or vegetables. A chef de partie is a vital part of the culinary team that ensures smooth kitchen and restaurant operations.
Chef de Partie Responsibilities
They supervise a specific section of the kitchen and report to the sous chef and executive chef. The five main responsibilities of the job include:
1- Preparing, cooking, and presenting high-quality dishes within the specialty section.
2- Assisting the executive chef and sous chef in defining menu concepts and developing dishes.
3- Helping with the management of health and safety practices.
4- Monitoring supplies and assisting with recipe costing and inventory control.
5- Operate and maintain all department equipment and report any problems.
Job Types: Full-time, Permanent
Pay: ₹32,000.00 - ₹35,000.00 per month
Benefits:
Food provided
Experience:
total work: 1 year (Preferred)
Work Location: In person
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