Demi Chef de Partie (Cold Kitchen)

Prepare and plate cold starters, salads, terrines, canapés, and seafood/meat displays according to exact recipe and presentation standards.

Stock, chop, portion, and organize station ingredients before service.

Maintain cleanliness, safety, and strict temperature controls (such as refrigeration and prep units) for cold-storage items.

Assist in training, guiding, and overseeing junior staff or Commis Chefs assigned to the cold section.

Monitor stock levels, track food waste, and inform the Chef de Partie of shortages or excess items.

Pay

₹25,000.00 - ₹30,000.00 per month

Benefits

• Health insurance
• Provident Fund

Education

• Bachelor's (Preferred)

Experience

• Cold Kitchen: 4 years (Preferred)
• Continental: 4 years (Preferred)

Work Location

In person