A chef de partie (also known as a station chef or line cook) manages a specific section of a professional kitchen, such as the grill, pastry, or sauté station, to ensure high standards of food quality and preparation.

Core Responsibilities
Station Management: Run a designated kitchen section (meat, fish, vegetables, or sauces) independently during service.
Food Preparation: Prep, cook, and plate dishes according to recipes and the head chef's standards.
Staff Supervision: Guide and train junior kitchen workers, like commis chefs, within the assigned station.
Inventory Control: Monitor stock levels, track waste, and request fresh ingredients or supplies.
Hygiene and Safety: Follow local food safety regulations, keep the workspace clean, and inspect fridge temperatures to prevent food spoilage.

Key Requirements
Culinary Training: High school diploma and a certificate or degree from a culinary school.
Experience: Past work history in a commercial kitchen setting.
Skills: Robust multitasking abilities, attention to detail, and positive teamwork.
Flexibility: Willingness to work long hours, shifts, weekends, and holidays.

Pay: From ₹40,000.00 per month

Work Location: In person

📌 Cdp Chef Kochi
🏢 BK SQUARE INTERNATIONAL CONSULTANT
📍 Kochi