Chef de Partie

Manage and supervise the assigned kitchen section, such as Indian, South , Continental, Chinese, Tandoor.

Prepare and cook food as per standard recipes and hotel quality standards.

Ensure timely food preparation and service during breakfast, lunch, and dinner operations.

Maintain consistency in food taste, quality, portion size, and presentation.

Monitor daily food preparation and ensure minimum wastage.

Check the availability of raw materials and coordinate with the Sous Chef for indenting.

Ensure proper storage, labelling, and FIFO practices for food items.

Maintain kitchen cleanliness and follow food safety and hygiene standards.

Guide, train, and supervise Commis Chefs and kitchen helpers.

Monitor food costs and control unnecessary wastage.

Ensure proper handling and maintenance of kitchen equipment.

Follow hotel SOPs and instructions from the Executive Chef and Sous Chef.

Pay

₹25,000.00 - ₹30,000.00 per month

Benefits

Flexible schedule

Food provided

Health insurance

Leave encashment

Life insurance

Paid sick time

Paid time off

Provident Fund

Work Location

In person