Chef de Partie

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality setby the Restaurant.
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Coordinates daily tasks with the Sous Chef.
- Responsible to supervise junior chefs or commis.
- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation and presentation of food are of the highest quality at all times.
- Ensure highest levels of guestsatisfaction, quality, operating and food costson an ongoing basis.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menuitems, their recipes, methods of production and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Establishing and maintaining effective inter-departmental working relationships.
- Have excellent knowledge of menu creation, whilst maintaining quality and controllingcostsin a volumefood business.
- Personally responsible for hygiene, safetyand correct use of equipment and utensils.
- Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

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

**Salary**: ₹25,000.00 - ₹30,000.00 per month

**Benefits**:

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

Schedule:

- Day shift
- Morning shift
- Night shift
- Rotational shift

**Experience**:

- total work: 1 year (required)