Skils:
Proven experience in a South Indian Chef de Partie role.
Excellent use of various cooking methods, ingredients, equipment and processes.
Ability to multitask and work efficiently under pressure.
Knowledge of best cooking practices.
Responsibilities:
Prepare menus in collaboration with colleagues.
Ensure adequacy of supplies at the cooking stations.
Prepare ingredients that should be frequently available (vegetables, spices etc.)
Follow the guidance of the executive or sous chef and have input in recent ways of presentation or dishes.
Put effort in optimizing the cooking process with attention to speed and quality.
Enforce strict health and hygiene standards.
Help to maintain a climate of smooth and friendly cooperation.
Job Types: Full time, Permanent
Pay: ₹25,000.00 - ₹32,000.00 per month
Perks:
Food provided
Experience:
total work: 5 years (Preferred)
Work Location: In person
📌 Chef De Partie Kanjiramattom
🏢 Central Garden
📍 Kanjiramattom
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