Commis Chef/chef de Partie

6 days ago


Chandigarh, India Chandigarh University Full time

_A Chef de Partie, also known as a station chef or line cook, is a skilled professional_
- who is responsible for managing a specific section of the kitchen in a restaurant or_
- culinary establishment. This role is crucial in ensuring that each dish meets the_
- established quality standards and is delivered to customers in a timely manner. The_
- Chef de Partie works under the supervision of the Sous Chef or Executive Chef and_
- plays a key role in the kitchen hierarchy._
- **Here is a typical job description for a Chef de Partie**:_

**Responsibilities**:

- **1. Food Preparation**:_Prepare and cook dishes according to the restaurant's

menu specifications, recipes, and quality standards. This includes measuring

ingredients, following recipes, and ensuring the presentation of dishes is

appealing.
- **2. Station Management**:_Oversee and manage a specific station or section of

the kitchen, such as the grill, sauté, pastry, or others. Coordinate with other

chefs and kitchen staff to ensure smooth operation during service.
- **3. Quality Control**:_Maintain high standards of food quality, taste, and

presentation. Conduct regular checks on ingredients and dishes to ensure

consistency and adherence to established recipes.
- **4. Ordering and Stock Control**:_Assist in ordering and maintaining inventory for

the assigned section. Monitor stock levels, and communicate with the Sous

Chef or Head Chef to ensure that necessary ingredients are always available.
- **5. Training and Supervision**:_Train and supervise junior kitchen staff assigned

to the specific station. Provide guidance on cooking techniques, safety

procedures, and kitchen etiquette.
- **6. Collaboration**:_Work closely with other chefs and kitchen staff to coordinate

the overall preparation and service of meals. Communicate effectively with

colleagues to maintain a smooth flow of operations.
- **7. Menu Development**:_Collaborate with the Head Chef and Sous Chef in

developing new dishes, recipes, and menu items. Contribute creative ideas

and suggestions to enhance the culinary offerings.
- **8. Sanitation and Hygiene**:_Adhere to strict hygiene, health, and safety

guidelines. Ensure that the kitchen and workstation are kept clean and

organized. Follow proper food handling and storage procedures.
- **Requirements**:_
- **1. Culinary Education**:_A formal culinary education or relevant cooking

experience is typically required.
- **2. Experience**:_Previous experience as a Demi Chef de Partie or relevant

kitchen experience is often necessary.
- **3. Culinary Skills**:_Proficient cooking skills with a strong understanding of

various cooking techniques and cuisines.
- **4. Team Player**:_Ability to work collaboratively as part of a team and

communicate effectively in a fast-paced kitchen environment.
- **5. Time Management**:_Strong organizational and time management skills to

handle multiple tasks and responsibilities efficiently.
- **6. Adaptability**:_Ability to adapt to changing menus, ingredients, and kitchen

requirements.
- **7. Creativity**:_A creative approach to culinary arts and a willingness to contribute

to menu development.
- Overall, a Chef de Partie is a crucial member of the kitchen team, playing a_
- significant role in delivering high-quality dishes to customers and contributing to the_
- overall success of the culinary operation_

**Salary**: Up to ₹25,000.00 per month

**Benefits**:

- Commuter assistance
- Health insurance
- Life insurance

Schedule:

- Day shift

Supplemental pay types:

- Performance bonus

**Education**:

- Bachelor's (required)

**Experience**:

- total work: 1 year (required)

**Speak with the employer**
+91 9875922539
Application Deadline: 31/01/2024


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