Chef de Partie

**Kitchen Management**: Overseeing all aspects of kitchen operations, including staff supervision, scheduling, and training. This involves ensuring that the kitchen runs efficiently during peak times and that all food preparation areas adhere to health and safety regulations.
- **Quality Control**: Maintaining high standards of food quality, presentation, and consistency. Chefs in resorts must ensure that every dish leaving the kitchen meets the resort's standards and exceeds guest expectations.
- **Inventory Management**: Managing food inventory levels, ordering supplies, and controlling costs to maximize profitability while minimizing waste. This involves coordinating with suppliers, monitoring stock levels, and implementing efficient storage practices.
- **Event Planning and Catering**: Organizing and executing special events, banquets, and catering services for resort guests. This may include creating customized menus, coordinating with event planners, and overseeing the execution of catering services.
- **Training and Development**: Providing ongoing training and development opportunities for kitchen staff to enhance their culinary skills, knowledge of food safety practices, and customer service abilities.
- **Customer Satisfaction**: Prioritizing guest satisfaction by addressing feedback, accommodating special requests, and ensuring that all culinary offerings meet or exceed guest expectations.
- **Adaptability and Flexibility**: Being able to adapt to changing circumstances, such as fluctuating guest numbers, special dietary requests, or unexpected supply shortages, while maintaining high standards of service and quality.
- **Continuous Improvement**: Striving for continuous improvement in all aspects of culinary operations, including menu innovation, kitchen efficiency, and guest satisfaction metrics.

**Salary**: ₹18,000.00 - ₹22,000.00 per month

**Benefits**:

- Food provided

Schedule:

- Rotational shift

Work Location: In person

**Speak with the employer**

+91 9544200276