Job Summary The Chef de Partie is responsible for managing and supervising an assigned section of the kitchen, ensuring the preparation and presentation of food meets the required standards of quality, consistency, hygiene, and efficiency. The role involves coordinating with other kitchen team members, maintaining proper mise en place, controlling food wastage, and supporting the smooth day-to-day operation of the kitchen.

Key Responsibilities

1. Food Preparation & Production

- Prepare and cook food according to approved recipes, specifications, and presentation standards.
- Maintain proper mise en place for the assigned kitchen section.
- Ensure consistency in taste, quality, portion size, and presentation.
- Monitor cooking processes and ensure food is prepared within the required time.
- Assist in menu preparation, recipe development, and daily specials when required.

2. Section Management

- Take responsibility for the smooth operation of the assigned section.
- Organise daily work and ensure all required ingredients and equipment are available before service.
- Coordinate with Commis Chefs, kitchen assistants, and other team members.
- Guide and train junior kitchen staff in proper preparation and cooking techniques.
- Maintain an organised and effective workstation throughout the shift.

3. Quality Control

- Check the quality and freshness of ingredients before use.
- Ensure food is prepared and served according to established standards.
- Monitor portion control and minimise unnecessary food wastage.
- Report quality issues, shortages, equipment problems, or other operational concerns to the Sous Chef / Executive Chef.

4. Hygiene & Food Safety

- Follow all food safety, hygiene, sanitation, and kitchen safety procedures.
- Ensure proper storage, labelling, dating, and rotation of food items.
- Maintain cleanliness of the assigned workstation, equipment, utensils, and storage areas.
- Follow proper temperature-control procedures for food storage and preparation.
- Comply with company and statutory food safety requirements.

5.



Inventory & Cost Control

- Monitor stock levels of ingredients required for the assigned section.
- Communicate ingredient requirements to the relevant supervisor.
- Assist with receiving and checking kitchen supplies when required.
- Minimise food wastage through proper storage, preparation, and portion control.
- Ensure proper utilisation of ingredients and kitchen resources.

6. Kitchen Operations

- Coordinate effectively with the service team to ensure timely food preparation during service.
- Maintain discipline, teamwork, and professional conduct within the kitchen.
- Assist other kitchen sections during busy periods when required.
- Participate in opening and closing kitchen duties.
- Support the Sous Chef / Executive Chef in maintaining smooth kitchen operations.

Required Qualifications & Experience
- Diploma / Certificate in Culinary Arts, Hotel Management, or a related field preferred.
- Minimum 2–4 years of relevant kitchen experience, preferably in a restaurant, hotel, resort, or similar hospitality establishment.
- Previous experience handling an independent kitchen section is preferred.
- Good knowledge of food preparation, cooking techniques, and kitchen operations.
- Knowledge of food safety and hygiene standards.

Key Skills
- Strong culinary and cooking skills.
- Good knowledge of ingredients and food preparation techniques.
- Ability to manage an assigned kitchen section independently.
- Good communication and teamwork skills.
- Ability to work efficiently under pressure.
- Good time-management and organisational skills.
- Attention to detail and commitment to food quality.
- Ability to train and supervise junior kitchen staff.
- Strong understanding of hygiene, sanitation, and food safety practices.

Personal Attributes
- Professional and disciplined approach to work.
- Positive attitude and willingness to learn.
- Reliable and punctual.
- Team-oriented and cooperative.
- Able to remain calm and organised during busy service periods.
- Strong commitment to quality and customer satisfaction.

Pay: Up to ₹35,000.00 per month

Benefits

- Provident Fund

Work Location: In person

📌 Chef De Partie (Coimbatore)
🏢 Bhavana Healthcare
📍 Coimbatore