Role & responsibilities
Section Management: Take ownership of an assigned station
Food Preparation &
Cooking: Prepare, cook, and plate dishes strictly according to established recipes, portion sizes, and presentation standards.
Mise en Place: Organize and prep all ingredients, sauces, and equipment prior to service hours.
Staff Supervision &
Training: Lead, guide, and train junior staff such as Commis Chefs and Demi-CDPs
Inventory &
Stock Control: Monitor stock levels for the section, track product expiry dates, and communicate ordering needs to the Sous Chef or Head Chef.
Waste &
Cost Control: Monitor food waste, practice proper portion control, and maintain operational efficiency.
Hygiene &
Safety: Adhere strictly to food safety, HACCP, and kitchen sanitation guidelines (e.g., proper food storage, cleaning stations
📌 Walk In Chef De Partie Thiruvananthapuram (India)
🏢 Semolina Kitchens
📍 India
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