Chef de Partie
6 days ago
CANDIDATES FROM KERALA IS PREFERRED
RESUME/CV WITHOUT PHOTO WILL NOT BE CONSIDERED
1. Station Management
- Take full responsibility for a specific section (grill, sauce, pastry, cold kitchen, etc.)
- Ensure mise en place is complete before each service
2. Food Preparation & Cooking
- Prepare, cook, and plate dishes according to restaurant standards
- Maintain consistency in taste, portion, and presentation
- Follow recipes and SOPs accurately
3. Quality Control
- Check ingredients for freshness
- Maintain high standards of hygiene and food safety
- Ensure dishes leaving the station meet quality requirements
4. Coordination During Service
- Communicate with Sous Chef and Head Chef
- Manage timing so dishes from your station align with the rest of the orders
- Handle pressure during peak hours
5. Training & Supervising Junior Staff
- Guide Commis chefs working under your section
- Delegate tasks and provide support
- Ensure they follow proper techniques and hygiene
6. Stock & Inventory Management
- Track stock used in your station
- Inform Sous Chef or Storekeeper about shortages
- Minimize wastage and manage portion control
7. Cleaning & Maintenance
- Keep the station clean and organized
- Ensure equipment in your section is maintained and reported if faulty
8. Menu Input (Optional in many kitchens)
- Suggest improvements, new dishes, or seasonal ideas for your section
Job Types: Full-time, Permanent
Pay: ₹30, ₹35,000.00 per month
Benefits:
- Food provided
- Leave encashment
Ability to commute/relocate:
- Ernakulam, Kerala: Reliably commute or willing to relocate with an employer-provided relocation package (Required)
Education:
- Secondary(10th Pass) (Preferred)
Experience:
- Kitchen: 3 years (Required)
- total work: 3 years (Required)
Language:
- English (Preferred)
Application Deadline: 23/11/2025
Expected Start Date: 01/12/2025
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