Chef De Partie

Job role : Chef / commis chef

Location : South India

Department : F&B operations

Job experience : 4+ years

Job brief

A chef shall be responsible for curating, preparing and cooking diverse range of Indian / Chinese / Continental menu dishes as per the company's standard operating procedures. He / she shall have passion for culinary arts and should have a good experience and understanding of hotel kitchens / material / crockery / presentation / etc.

Key responsibilities

• Understanding various kinds of cuisines & beverages as per company menu guidelines
• Understanding materiality / ingredients / crockery / presentations / etc.
• Understanding kitchen layout including equipments such as braising pans, baking ovens, stoves, grills, microwaves and fryers
• Understanding of the guests and their preferred eating habits
• Preparing ingredients for cooking by portioning, chopping and storing food appropriately
• Following recipes and yield guides meticulously to prepare all menu items
• Cooking food according to established recipes, quality, and presentation standards, maintaining the food preparation checklist
• Preparing, seasoning and cooking a variety of dishes including vegetables, soups, and breakfast items
• Setting up various stations with the appropriate stocks of menu items
• Assisting in inventory management & timely replenishment
• Ensuring clean and appropriate stocks of all products in designated storage cabinets
• Implementing minimal food wastage practices as per industry standards
• Preparing alcoholic / non-alcoholic beverages for bars and restaurants
• Interacting with guests, helping them place orders and taking regular feedbacks
• Having a thorough knowledge of various local / non-local
• Being guest centric and providing excellent experience
• Understanding regulatory compliance (FSSAI / Excise) and operating with adherence

Qualifications

Skills Required

microwaves, Inventory Management, stoves