Executive Chef

1 week ago

Davangere, Karnataka, India beBeeChef Full time US$ 70,000 - US$ 85,000

Chef De Partie Job Description

The primary role of a Chef De Partie is to oversee the preparation and presentation of food in a professional kitchen environment. This includes ensuring that all dishes are prepared to the highest standards, using only the freshest ingredients and adhering to established recipes and presentation styles.

Responsibilities include:

  • Main Kitchen Operations: Supervise and coordinate the activities of the main kitchen section, including the sauce, entremetier, fish, roast, outlet CDP, tournant, and cold kitchen areas.
  • Food Production: Oversee the production of all food items, including sauces, soups, salads, and hot entrees.
  • Maintain Kitchen Standards: Ensure that all kitchen areas are clean, organized, and well-maintained at all times.
  • Inventory Management: Manage the inventory of all kitchen supplies, including ingredients, equipment, and cleaning materials.
  • Team Leadership: Lead and motivate a team of cooks and kitchen staff to achieve high levels of productivity and quality.
Required Skills and Qualifications
  • Culinary Education: A minimum of 8 years of experience in an upscale hotel, resort, cruise ship, or convention banqueting service, with at least 2 years as a Chef De Partie.
  • Culinary School Degree: A culinary school degree is required.
  • Strong Management Skills: Very strong management skills in a multicultural and dynamic environment.
  • Excellent Communication Skills: Excellent communication, problem-solving, decision-making, and interpersonal skills.
  • Customer Service Skills: Superior customer service, team-building, and conflict resolution skills.
Benefits
  • Competitive Salary: A competitive salary and benefits package.
  • Opportunities for Advancement: Opportunities for career advancement and professional growth.
  • A Diverse Work Environment: A diverse and dynamic work environment with a multicultural team.
Others

Additional responsibilities may include:

  • Developing New Menu Items: Developing new menu items and special dishes for the restaurant.
  • Conducting Training Sessions: Conducting training sessions for kitchen staff on new recipes, techniques, and equipment.
  • Maintaining Quality Control: Maintaining quality control standards in the kitchen, including taste testing and food safety protocols.

This is a challenging but rewarding role that requires a high level of skill, knowledge, and expertise. If you are a motivated and experienced chef looking for a new opportunity, please apply today

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