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 current 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

Advantages:
Paid sick time

Work Location: In person

📌 Chef De Partie Kochi
🏢 Geo Holiday Home
📍 Kochi