The Chef de Partie is responsible for managing a specific section of the kitchen (such as Continental, Indian, Bakery, Pastry, Garde Manger, or Butchery). The role ensures that food is prepared and presented according to hotel standards while maintaining hygiene, quality, and operational efficiency.

Key Responsibilities:
- Prepare, cook, and present dishes according to standard recipes and quality standards.
- Manage and supervise the assigned kitchen section during operations.
- Ensure timely preparation and service of food during breakfast, lunch, dinner, and special events.
- Maintain consistency in food quality, taste, portion size, and presentation.
- Monitor stock levels and communicate replenishment requirements to the Sous Chef.
- Ensure proper storage, labeling, and rotation of food items following FIFO and FEFO principles.
- Maintain cleanliness and sanitation of the kitchen in accordance with HACCP and food safety standards.




- Minimize food wastage and control kitchen costs.
- Train, guide, and supervise Commis Chefs, Kitchen Assistants, and trainees.
- Assist in menu planning, recipe development, and buffet presentations.
- Ensure all kitchen equipment is used safely and report any maintenance issues.
- Follow company policies, grooming standards, and health & safety regulations.
- Support the kitchen team during high-volume operations and special functions.

Qualifications:
- Diploma or Degree in Hotel Management, Culinary Arts, or a related field.
- Food Safety Certification is an added advantage.

Experience:

Pay: ₹35,000.00 - ₹40,000.00 per month

Benefits:
- Cell phone reimbursement
- Adaptable schedule
- Food provided
- Paid sick time
- Provident Fund

Work Location: In person

📌 Chef De Partie (Vashi)
🏢 Lemon Tree Premier, Navi Mumbai
📍 Vashi