Food Preparation and Production:

- Master the preparation and cooking of dishes according to the restaurant's recipes and standards.
- Ensure the consistent presentation and quality of all dishes leaving the assigned station.
- Maintain a clean and organized workstation.
- Assist in the creation of new menu items and specials.

Inventory and Cost Control:

- Manage food supplies to maintain adequate stock levels.
- Minimize food waste and spoilage by following proper storage and rotation practices.
- Assist in recipe costing and portion control.

Kitchen Hygiene and Safety:

- Strictly adhere to food safety and hygiene regulations.
- Maintain a sanitized workstation and equipment.
- Proactively identify and report any potential hazards within the kitchen setting.

Staff Management:

- Train and supervise Commis Chefs (junior chefs) within the assigned section.
- Delegate tasks effectively and foster a positive learning environment.

Teamwork and Communication:

- Collaborate effectively with other CDPs, kitchen staff, and front-of-house personnel.
- Clearly communicate and coordinate with the Sous Chef/Head Chef throughout the service.

📌 Demi Chef De Partie (Bengaluru)
🏢 K Hospitality
📍 Bengaluru