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Chef de Partie – Duties & Responsibilities
Manage and oversee a specific kitchen section (e.g., grill, sauce, pastry, pantry).
Prepare, cook, and present dishes according to standardized recipes and quality standards.
Ensure proper mise en place and smooth workflow during service.
Supervise and train Demi Chef de Partie (DCDP) and Commis Chefs.
Maintain consistency in taste, portion size, and presentation of dishes.
Monitor stock levels, place requisitions, and assist in inventory management.
Ensure proper storage, labeling, and rotation of food items (FIFO method).
Enforce food safety, hygiene, and sanitation standards (HACCP guidelines).
Minimize food wastage and control kitchen costs.
Coordinate with other kitchen sections to ensure timely service.
Assist Sous Chef in menu planning,



recipe development, and daily specials.
Inspect deliveries and ensure quality of raw materials.
Maintain cleanliness and organization of the assigned section.
Handle kitchen equipment safely and report maintenance issues.

Job Types: Full time, Permanent, Fresher

Pay: ₹20,000.00 - ₹25,000.00 per month

Advantages:
Health insurance
Provident Fund

Ability to commute/relocate:
Kovalam, Thiruvananthapuram, Kerala: Reliably commute or planning to relocate before starting work (Required)

Experience:
10 key typing: 1 year (Preferred)

Work Location: In person

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📌 Chef De Partie Cdp Kovalam
🏢 Hotel Port Palace
📍 Kovalam