Job Description

Department: Asian, Continental, North Indian, South Indian Overview: Oversee a specific kitchen section to ensure high standards of food quality, hygiene, and timely service while supporting overall kitchen operations.

Requirements

Prepare and present dishes according to standardized recipes and quality benchmarks.
Ensure consistency in taste, texture, and presentation.
Manage mise-en-place for the assigned section.
Take full responsibility for a specific section (Asian, Continental, etc.).
Coordinate workflow for seamless service during peak hours.
Maintain section organization and cleanliness.
Ensure all output meets company standards for quality and presentation.
Monitor portion control, freshness, and minimize wastage.
Address guest feedback regarding food quality.
Comply with food safety regulations (HACCP, FSSAI).
Ensure proper food storage, labeling, and rotation (FIFO).




Maintain a clean and protected work environment.
Supervise and mentor Commis Chefs and kitchen assistants.
Train junior staff on recipes, techniques, and discipline.
Promote teamwork and a positive work culture.
Assist with stock management, requisitions, and waste reduction.
Report inventory shortages or equipment malfunctions promptly.
Support cost control and efficient raw material usage.
Collaborate across sections for smooth operations.
Maintain clear communication with senior chefs.
Assist in menu planning and special events.
Diploma or certification in Culinary Arts or Hotel Management preferred.
5 years of professional kitchen experience.
Prior experience managing a kitchen section is advantageous.

📌 Chef De Partie (Hyderabad)
🏢 Ira Hospitality
📍 Hyderabad