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3 days ago
Chef De Partie Role Summary
">As a senior chef in charge of a kitchen section, you'll oversee daily operations and ensure every dish meets high standards for taste, presentation, and consistency.
Main Responsibilities- Managing Your Section: Independently run your assigned kitchen area with precision and ownership.
- Cooking & Presentation: Prepare dishes according to standard recipes; maintain mise en place for smooth service.
- Quality Control: Maintain consistency in taste, portioning, and presentation; check freshness and storage.
- Team Collaboration: Coordinate with sous and head chefs; mentor junior staff in technique and hygiene.
- Inventory Management: Monitor stock, report shortages, minimize waste, and ensure proper labeling and storage.
- 5–8 years of professional kitchen experience, preferably as a chef de partie or similar role.
- Expertise in at least one cuisine (e.g., South Indian, Chinese, Mughlai).
- Strong grasp of culinary techniques, hygiene standards, and kitchen operations.
- Ability to thrive under pressure and maintain quality during busy service.
- Culinary certification preferred but not mandatory.
- Competitive salary and career growth opportunities.
- A creative kitchen culture that encourages innovation.
- Meals on duty and staff discounts.
- Ongoing training and development with experienced chefs.
- Supportive work environment.
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