Chef de Partie

**Roles and Responsibilities**
- Organize the proper set up and readiness of each item on menus.
- Ensure that the kitchen operates in a timely way that meets our quality standards.
- Work with service and chefs to maintain kitchen, staff ability, and training opportunities.
- Ensures smooth kitchen operation by co-ordinating with related Food and Beverage Departments.
- Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
- Arrange items in proper trays systematically at the place assigned.
- Prepare and check mis-en-place required for various sections before and after service. Prepare food as per standard recipes stipulated.
- Prepare food adhering to quality and portions as stipulated.
- Garnish and serve accompaniments in the proper serving dishes.
- Prepare all orders promptly in the proper sequence.
- Prepare the dishes is an attractive manner.
- Use all foods promptly and minimize food waste.
- Avoid and eliminate all possible wastage.
- Implements, Equipments and Appliances.
- Maintain and handle all equipment properly.
- Switch off all electrical appliances when not in use.
- Keep all implements systematically and to clean before and after use.
- Clean and wash work tables tops, chopping boards, sinks, cooking items, cooking range, utensils and to maintain the same clean at all times.
- Keep the work area neat and tidy at all times.
- Sanitation and Hygiene; keep all litter in the garbage disposal bin provided and not to throw it on the floor.
- Prepare food under hygiene conditions.
- Maintain personal hygiene.
- Check and bring raw materials from the stores.
- Sort out and arrange for distribution as directed.
- Arrange for proper storage and to remove all leftovers systematically as stipulated.
- Ensure that no food goes out of the kitchen without a proper KOT or a no charge KOT.
- Maintain safe working conditions within the department and the hotel and to assist in taking corrective action wherever required to improve the safety of work areas.
- Be aware of all the house rules and not only obeys them himself, but to also assist in enforcing them in his colleagues.
- Conduct himself in such a manner so as to encourage fellow employees to do likewise.
- Ensure that he follows his work schedules and to give adequate notice in case any unforeseen circumstances prevent him from adhering to it.
- Never use any equipment for any purpose for which it is not required or stipulated either by house rule or by custom.
- Keep immediate supervisor promptly and fully informed of all problems or unusual matters of significance.
- Perform all duties and responsibilities in a timely and efficiently manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
- Maintain a favorable working relationship with all other company employees in order to foster and promote a co-operative and harmonious working climate.
- Pleasing and smart personality.
- Experience working in a reputed hotel or resort in **Authentic Pan Asian / Oriental / Japanese / Thai / Indonesian / Korean / Vietnamese / Chinese cuisine.**:

- A team player and a self-starter.
- Diploma or degree in Hotel Management or related field or Relevant Experience.
- Excellent personal hygiene and grooming.
- Excellent written and spoken communication in English and Hindi, guest service and time management skills.

**Job Types**: Permanent, Full-time, Temporary, Fresher
Contract length: 12 months

Pay: From ₹25,000.00 per month

**Benefits**:

- Food provided
- Paid time off

Schedule:

- Day shift
- Evening shift
- Rotational shift

Supplemental pay types:

- Performance bonus

Work Location: In person