Chef de Partie-halwai

2 months ago

Bengaluru Karnataka, India GITAM University Full time

**Education and Experience**
- High school diploma or Graduation in Hotel management; 6 years’ experience in the culinary, food and beverage, or related professional area.

OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4years’ experience in the culinary, food and beverage, or related professional area.

**Responsibilities**:
**Ensuring Kitchen Food quality and safety Standards and Responsibilities are met**
- Supervise and prepare production of Indian sweets and chats for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.
- Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements for the food operation (e.g., Bulk cooking, Live cooking, Patients dietary, Bakery).
- Responsible to make production plan for the next day operations and indent material accordingly.
- Assists in developing daily and weekly menu items as per the students, Doctors and patients’ requirements.
- Ensures compliance with all applicable laws and regulations (e.g., HACCP, FSSAI, and State Health Department).
- Responsible to Checks the quality of raw and cooked food products to ensure that standards are met.
- Ensure keep upgrading culinary activities and upgradation in food solutions innovations

**Leading Kitchen Team**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Leads shift teams while personally preparing food items and executing requests based on required specifications.
- Supervises and manages the kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensuring and maintaining the productivity level of employees.
- Ensures employees are cross-trained to support successful daily operations.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Assumes duties of the Sous Chef in his/her absence.
- Assists sous Chef in daily line up and conducts in his/her absence.

**Job Types**: Full-time, Permanent

Pay: From ₹20,000.00 per month

**Benefits**:

- Food provided
- Health insurance
- Paid sick time
- Paid time off
- Provident Fund

Schedule:

- Rotational shift
- Weekend availability

**Experience**:

- Indian sweets and chat preparation: 6 years (required)

Work Location: In person

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