Responsible for managing an assigned kitchen section and ensuring timely preparation, cooking, presentation, and quality of food according to hotel standards.

Key Responsibilities:

* Manage the day-to-day operations of the assigned kitchen section.

* Prepare and cook food according to standard recipes and specifications.

* Ensure proper mise en place before service.

* Maintain consistency in taste, quality, portion size, and presentation.

* Supervise Commis Chefs and other junior kitchen staff assigned to the section.

* Ensure timely preparation and dispatch of food during service.

* Check the quality and freshness of ingredients.

* Follow proper storage and FIFO procedures.

* Minimize food wastage and maintain portion control.

* Maintain cleanliness and hygiene of the assigned section.

* Follow food safety and HACCP procedures.

* Properly operate and maintain kitchen equipment.





* Report shortages, equipment issues, and quality concerns to the Sous Chef.

* Assist in buffet, banquet, and special-event preparations.

* Train and guide junior staff in section-specific procedures.

Requirements:

* Minimum 2–4 years of relevant hotel kitchen experience.

* Experience in a 4-star hotel is preferred.

* Culinary qualification preferred.

* Good knowledge of the respective kitchen section.

* Solid understanding of hygiene, food safety, and kitchen procedures.

* Ability to work under pressure and manage busy service periods.

Pay: From ₹28,191.04 per month

Benefits:

- Commuter assistance
- Food provided

Work Location: In person

📌 Chef de Partie (CDP) (kerala experienced candidates only)
🏢 Dass Continental
📍 India