Job Summary:

We are seeking a skilled and passionate Chef de Partie with 35 years of professional culinary experience in Chinese, Bakery, and Multi-Cuisine operations. The ideal candidate will be responsible for managing their assigned kitchen section, maintaining food quality and consistency, ensuring hygiene standards, and supporting the Sous Chef and Executive Chef in daily kitchen operations.

Key Responsibilities:

1. Prepare and cook high-quality dishes in accordance with standard recipes and presentation guidelines.

2.Independently manage the assigned section, including Chinese, Bakery, and Cross-Section production.

3.Ensure consistency in taste, quality, portion control, and presentation.

4.Prepare mise en place and maintain readiness for daily service.

5.Monitor stock levels and assist with ordering and inventory control.

6.Minimize food wastage through efficient production and storage practices.

7.Ensure all food is prepared and stored according to food safety and hygiene standards.

8.Maintain cleanliness and organization of the work area, equipment, and utensils.

9.Train and guide Commis Chefs and kitchen assistants as required.

10.Coordinate effectively with other kitchen sections to ensure smooth service.

11.Follow standard operating procedures (SOPs) and kitchen safety regulations.

12.Assist in menu planning, recipe development, and introducing seasonal specials when required.

13.Handle bakery production,



including breads, pastries, cakes, desserts, and baked goods as per production schedules.

14.Prepare authentic Chinese dishes such as appetizers, soups, noodles, rice, gravies, and stir-fried specialties using standard cooking techniques.

Required Skills:

1.Strong knowledge of Chinese cuisine, Bakery production, and Cross-Section/Multi-Cuisine cooking.

2.Excellent knife skills and food preparation techniques.

3.Knowledge of food safety standards (HACCP/FSSAI) and kitchen hygiene practices.

4.Ability to work under pressure in a fast-paced kitchen environment.

5.Good communication and teamwork skills.

6.Strong organizational and time-management abilities.

7.Ability to supervise junior kitchen staff and maintain quality standards.

Qualifications:

1.Diploma or Degree in Hotel Management, Culinary Arts, or a related field (preferred).

2.3 to 5 years of relevant experience as a Chef de Partie or Demi Chef de Partie.

3.Experience in hotels, fine dining restaurants, cloud kitchens, or high-volume food service operations is preferred.

Preferred Candidate Profile:

1.Passion for culinary excellence and innovation.

2.Positive attitude with strong leadership skills.

3.Adaptable to work shifts, weekends, and public holidays.

4.Ability to maintain high standards of food quality, cleanliness, and guest satisfaction.

📌 Chef De Partie (Visakhapatnam)
🏢 Anjani Foods
📍 Visakhapatnam