Chef de Partie

**JOB DESCRIPTION**

**Job Title** :Chef de Partie

**Report to (Direct)** : Chef de Partie

**Report to (Indirect)** : Sous Chef and Executive Sous Chef

**Responsible for** : Commis I, II and III

**Summary**:
The Demi Chef de Partie is the Chef de Partie’s assistant in the kitchen. He assists in the preparation of food and equipment to be used. He should be ready to extend help on other sections when necessary. He also trains commis chef to acquire skills development.
- **Specific Duties and Responsibilities**:

- Maintains high standard as specified work in accordance with the Executive Chef or Sous Chef’s instructions.
- Assists and coordinates with the Chef de Partie in all phases of the daily operational requirements.
- Maintains and achieves a high standard of food quality, preparation, production and to assist in service under his superiors.
- Aids in achieving food cost, kitchen standard and over-all objectives.
- Helps Commis chef to learn to improve their ability and develops creative service in the kitchen.
- Ensures the highest standards and consistent quality in the daily preparation and keeps up to date the new products, recipes and preparation techniques.
- Keeps high standard of personal hygiene and over-all camaraderie.
- Prepares the daily mise-en-place and food production in his/her section.
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Checks periodically expiry dates and proper storage of food items in his/her section.
- Consults the Chef de Partie on the daily requirements, functions and last minute events.
- Caries out any reasonable duty to assist in the smooth running of the company.
- **General Responsibilities**:

- To promote efficiency, confidence, courtesy, and extremely high standard of social skills.
- To generally promote and ensure good inter-departmental relations.
- To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
- To be able to work hours required and section assigned to by the Executive Chef.
- To demonstrate pride in the workplace and personal appearance at all times when representing the company thus identifying a high level of commitment.
- To adhere the company’s rules and regulations at all times.
- **Occasional Responsibilities**:

- To assist on other sections or help with other duties when there are staff shortage and emergencies.
- To assist in the Food pick-up for safety and completeness of food ordered.
- To comply with any reasonable request made by the management to the best of your ability.

**Requirements**:

- Previous experience in similar position preferably in a hotel
- Creativity and great cooking skills
- Time management skills
- Communication skills
- Can work under extreme pressure

**Benefits**:
Basic Salary

Food Allowance

Free Transportation

Free sharing Accommodation

Free Medical Insurance Card

Flight Tickets every 2 years

Pay: ₹720,000.00 - ₹840,000.00 per year

Schedule:

- Rotational shift

Supplemental Pay:

- Overtime pay
- Shift allowance

Ability to commute/relocate:

- Mumbai, Maharashtra: Reliably commute or willing to relocate with an employer-provided relocation package (required)

**Experience**:

- total work: 5 years (required)