Chef de Partie

7 days ago

Chennai, Tamil Nadu, India Wootu Nutrition Full time
A Chef de Partie is a skilled and experienced cook responsible for managing a designated section of the kitchen.

They are expected to maintain high culinary standards, ensure efficient food preparation, and contribute to the overall success of the kitchen team.

Knowledge in continental cuisine, north indian and healthy food cooking is required.

Location:
Porur, Chennai

Experience:
Minimum 3 years

Responsibilities:

-
Food Preparation: Prepare and cook dishes according to established recipes and standards, ensuring consistency in taste, presentation, and quality.
-
Station Management: Oversee and manage a specific section of the kitchen, such as sauces, grill, pastry, or sauté. This involves coordinating cooking times, ingredients, and resources efficiently.
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Recipe Adherence: Follow standardized recipes and techniques to ensure uniformity in dishes and maintain the kitchen's quality standards.
-
Ingredient Handling: Receive, inspect, and store ingredients to maintain freshness and minimize wastage. Properly label and organize items to promote efficient use.
-
Cooking Techniques: Utilize a range of cooking techniques including grilling, sautéing, frying, baking, and more, depending on the assigned section.
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Plating: Plate dishes attractively and accurately according to the menu specifications, paying attention to portion control and presentation.
-
Quality Control: Regularly taste and inspect dishes to ensure they meet the required taste, texture, and visual standards.
-
Hygiene and Safety: Adhere to food safety and hygiene regulations, maintaining a clean and organized work environment. Properly handle and store raw and cooked ingredients to prevent cross-contamination.
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Collaboration: Coordinate with other kitchen staff to ensure smooth service, timely completion of orders, and efficient teamwork.
-
Training: Assist in training and mentoring junior kitchen staff, ensuring they understand cooking techniques, safety procedures, and kitchen protocols.
-
Inventory Management: Monitor ingredient levels and inform the Head Chef or Sous Chef of any shortages or items that need replenishing.
-
Adaptability: Work well under pressure during busy service periods, adapting to changing circumstances while maintaining quality and efficiency.
-
Menu Contribution: Collaborate with the Head Chef and other team members to develop and refine menu items, considering creativity and customer preferences.

Requirements:

-
Culinary Skills: A strong foundation in cooking techniques, culinary creativity, and a passion for food.
-
Experience: Previous experience as a Commis Chef or in a similar role within a professional kitchen environment.
-
Attention to Detail: Precise attention to detail, especially in terms of plating and presentation.
-
Time Management: Ability to manage time effectively and prioritize tasks during busy service hours.
-
Team Player: Strong teamwork and communication skills to collaborate with other kitchen staff.
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Physical Endurance: Stamina to work long hours on your feet, handle heavy kitchen equipment, and work in a hot and fast-paced environment.
-
Hygiene Standards: Thorough knowledge of food safety and sanitation regulations.
-
Culinary Education: A culinary degree or relevant certification is advantageous but not always required.

Job Types:
Full-time, Permanent

Salary:
From ₹20,000.00 per month

Benefits:

  • Food provided
  • Health insurance
  • Paid time off

Schedule:

  • Day shift

Supplemental pay types:

  • Overtime pay

COVID-19 considerations:
yes

Speak with the employer

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