Chef De Partie

responsible for managing a specific section of the kitchen, such as sauces, vegetables, or desserts, and ensuring the preparation and presentation of dishes meet the kitchen's standards. They work under the supervision of a Sous Chef or Head Chef, and may also supervise junior cooks like Commis Chefs. Key Responsibilities: Food Preparation: Preparing, cooking, and presenting dishes according to recipes and instructions. Station Management: Overseeing a specific section of the kitchen, managing inventory, and ensuring adequate supplies. Quality Control: Maintaining consistency and quality of dishes, adhering to food hygiene and safety guidelines. Menu Development: Contributing to the development of new dishes and menus in collaboration with the head chef and sous chef. Team Supervision: Training and supervising junior cooks, ensuring efficient teamwork and communication. Health and Safety: Ensuring adherence to health and safety regulations, including food handling, storage, and cleaning practices. Inventory Management: Monitoring ingredient levels, placing orders, and managing stock within their section. Collaboration: Working effectively with other kitchen staff, including other Chef de Parties, Sous Chefs, and Head Chefs. Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Schedule: Rotational shift Supplemental Pay: Yearly bonus Work Location: In person