Chef de Partie

2 weeks ago

Mumbai Maharashtra, India HR POWER PAK Full time

**Job Title**: Chef de Partie (CDP)

Department: Bakery

Location: Andheri west

**Reports to**: Sous Chef / Head Chef**Job Summary**:
The Chef de Partie is responsible for overseeing a specific section of the kitchen, such as grill, sauté, pastry, or vegetables. The CDP prepares, cooks, and presents dishes within their section to the highest standards, following recipes and maintaining consistency. The role also includes training junior staff, managing mise en place, ensuring food hygiene standards are met, and collaborating with other kitchen staff to ensure smooth operations.

**Key Responsibilities**:1. Section Management**:

- Oversee a particular section of the kitchen (e.g., grill, sauté, pastry, fish, or meat) and ensure it operates smoothly.
- Prepare, cook, and present dishes to the highest standards, ensuring consistency in taste, appearance, and portion control.
- Take responsibility for the quality of dishes leaving the station and ensure timely preparation and delivery of food orders.

**2. Food Preparation & Cooking**:

- Prepare ingredients, season, cook, and garnish dishes according to the restaurant's recipes and standards.
- Maintain mise en place throughout service, ensuring that all ingredients and tools are available and organized for quick and efficient cooking.
- Ensure that food is cooked to perfection, following any special instructions or dietary requirements from the Head Chef or customers.

**3. Teamwork & Coordination**:

- Work closely with other kitchen staff, including Sous Chefs and Commis Chefs, to ensure a seamless flow of service.
- Assist other sections when needed, particularly during busy periods, to maintain smooth kitchen operations.
- Communicate effectively with the team to ensure that all sections are working in sync to deliver high-quality dishes.

**4. Training & Mentorship**:

- Train and guide junior kitchen staff, such as Commis Chefs, in cooking techniques, food preparation, and hygiene standards.
- Ensure that junior staff are adhering to recipes and kitchen protocols, providing feedback and guidance where necessary.
- Foster a positive and collaborative work environment within the kitchen.

**5. Hygiene & Safety Compliance**:

- Ensure that all kitchen and food hygiene regulations are followed, including proper handling and storage of food.
- Maintain a clean, safe, and organized workstation, ensuring that all equipment is sanitized and maintained.
- Follow safety protocols to avoid accidents and hazards, and ensure that staff in the section are aware of and follow safety regulations.

**6. Inventory & Stock Control**:

- Monitor stock levels for the section and inform the Sous Chef or Head Chef of any shortages or supply needs.
- Ensure that all ingredients are fresh and stored appropriately to avoid wastage.
- Assist with ordering ingredients and managing stock rotation to maintain food quality and minimize waste.

**7. Menu Development & Improvement**:

- Collaborate with the Head Chef and Sous Chef in developing new dishes and improving existing menu items.
- Suggest ideas for seasonal specials or adjustments to recipes to enhance the quality and appeal of the menu.
- Assist in the tasting and testing of new recipes or dishes before they are added to the menu.

**Skills & Qualifications**:

- **Education**: Formal culinary training or certification from a recognized institution is preferred.
- **Experience**:

- 2-3 years of experience working in a professional kitchen, ideally in a specific culinary discipline (e.g., hot kitchen, cold kitchen, pastry).
- Experience managing a specific section in the kitchen is an advantage.
- **Technical Skills**:

- Strong knowledge of cooking techniques, food preparation, and kitchen equipment.
- Ability to follow and execute recipes with precision.
- Knowledge of portion control and food presentation standards.

Pay: ₹20,000.00 - ₹30,000.00 per month

**Experience**:

- total work: 1 year (preferred)

Work Location: In person

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