Key responsibilities Dish preparation Prepare cook and present food according to established recipes and quality standards Station management Take ownership of a specific kitchen station maintaining a high level of cleanliness and organization Staff supervision Oversee and train junior kitchen staff such as commis chefs and kitchen porters to ensure they work efficiently and maintain standards Inventory control Monitor stock levels for their station place orders for necessary supplies and ensure proper storage and rotation of ingredients Hygiene and safety Ensure all food safety and health and safety regulations are met including proper sanitation equipment maintenance and waste management Collaboration Work with the Sous Chef and other chefs to develop menus coordinate tasks and communicate effectively within the kitchen brigade Job Type Full-time Pay 30 000 00 - 35 000 00 per month Benefits Adaptable schedule Food provided Provident Fund Experience 10 key typing 7 years Preferred Work Location In person

📌 Chef De Partie (New Delhi)
🏢 Hotel saket 27 a BMB Resort
📍 New Delhi