- Section Management: Oversee operations for a specific kitchen station, ensuring all dishes are prepared, cooked, and presented perfectly according to the head chef's specifications. YouTube·The Hotelier HR +1
- Staff Supervision & Training: Supervise junior staff, such as commis chefs and kitchen porters, and train them on recipes, techniques, and safety procedures. Indeed +1
- Inventory Control: Monitor stock levels for your section, track expiration dates, ensure proper food storage, and place accurate orders for ingredients. SetupMyHotel +2
- Quality Assurance: Check the quality and freshness of raw materials, monitor cooking temperatures, and prevent cross-contamination. SetupMyHotel +3
- Menu Development: Collaborate with the head chef or sous chef to conceptualize and refine recent recipes based on seasonal availability. Indeed +1
- Cost & Wastage Control: Manage portions, minimize food waste, and adhere to the department’s budgetary guidelines

Pay: ₹20,000.00 - ₹50,000.00 per month

Benefits:

- Paid sick time

Work Location: In person

📌 Chef de Partie (India)
🏢 Geo Holiday Home
📍 India