Chef de Partie

7 days ago

Kochi, India Roastown Restaurant Full time

* Always work as a team member.
- Follow “Clean as you go” work habits.
- Follow the Meat Order Cycle created by the Executive Chef.
- Do any special duties requested by the Executive Chef.
- Follow safe work habits and notify supervisors of any dangerous or unsafe place in work area.
- Make frequent suggestions to your direct supervisor in order to bring the standard up and keep your interest on the job.
- Create working schedule for subordinates.
- Organize meat and fish orders according to the menu. Check on a daily basis.
- Striploin steaks, Rib-Eye steaks, Flank Steaks and Skirt Steaks have to be cut and marinated one week in advance up to specifications.
- Always thaw all meats in the therefore designated meat thawing rooms.
- Cut to portion size as explained in the methods or SOP’s.
- Tenderloin steaks have to be cut and marinated at least two days in advance.
- Keep exact check on size and weight of the required products.
- Make weekly yield tests in close cooperation with the Executive Chef.
- See that all machines, working utensils, freezers and refrigerators are cleaned and in proper working condition.
- Make sure to ask your supervisor for permission first before working overtime or allow subordinates to work overtime.
- Check on a proper thawing production.
- Work closely with storekeepers and provision masters. Keep a very good relationship.
- Check all provisions received from storeroom and report discrepancies immediately.
- You are entirely in charge of training all subordinates whenever time permits.
- You are held responsible for the butcher shop and the inventory.
- Report frequently to the sous chef deck 1 and ask for help if necessary.
- Be food cost conscious, check wastage.
- Cleaning procedure on a daily basis according to company standards and U.S. Public Health.
- All prepared food is to be handled with plastic gloves only.
- All scheduled meetings have to be attended on time.
- Always keep your cabin clean. No food items, hotel utensils, etc. allowed in cabin.
- Keep your personal appearance in top shape and to company standards, lead by example.
- Knows computers and can teach subordinates.

**Job Type**: Regular / Permanent

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

Ability to commute/relocate:

- Kochi, Kerala: Reliably commute or planning to relocate before starting work (required)

**Experience**:

- Six: 6 years (preferred)

**Speak with the employer**
+91 7736810999

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