Responsibilities:
Section Management: Oversee and manage a specific section or station within the kitchen
Food Preparation: Prepare and cook Indian OR Asian dishes according to the established menu and standards, ensuring the quality, taste, and presentation meet expectations
Recipe Adherence: Follow recipes and cooking techniques meticulously, maintaining consistency in flavor, portion size, and plating
Supervision: Provide guidance and direction to commis chefs, apprentices, and other junior kitchen staff working in the same section
Inventory Management: Assist in monitoring and managing ingredient inventory for the section, including ordering and stock control
Quality Control: Ensure the section's dishes are of high quality and are presented beautifully,



meeting the restaurant's standards and customer expectations
Hygiene and Safety: Adhere to food safety and sanitation regulations to maintain a clean and safe working environment

Requirements:
Min 3 yrs of Indian hot kitchen experience. Please note: Only bakery/pastry experience is not enough for this job.
Ability to work in a quick-paced workplace
Team-oriented and eager to learn & teach

Pay: ₹20,000.00 - ₹25,000.00 per month

Advantages:
Food provided

Experience:
kitchen: 2 years (Required)

Work Location: In person

📌 Demi Chef De Partie Cdp/dcdp Indiranagar (India)
🏢 Coppice Foods
📍 India