Key responsibilities

- Section management: Take responsibility for an assigned section, such as Continental, Grill, Pasta, Garde Manger, or another designated station.

- Production planning: Forecast preparation requirements using sales trends, reservations, menu demand, and stock availability.

- Food quality: Ensure consistent taste, temperature, portioning, presentation, and dispatch standards.

- Team supervision: Allocate duties to Commis Chefs, monitor performance, and coach junior team members.

- Cost control: Monitor ingredient usage, recipe yields, portion sizes, wastage, and food-cost variances.

- Inventory management: Check stock levels, identify reorder requirements, verify product quality, and ensure proper rotation.

- Food safety: Enforce sanitation, temperature monitoring, allergen controls, storage standards, and safe equipment handling.

- Menu implementation: Execute approved recipes, specials, menu changes, and product trials.

- Coordination: Communicate with the Executive Chef, other kitchen sections, stores,



and service team to ensure smooth operations.

- Reporting: Submit section production, wastage, stock, quality, and maintenance reports.

- Training: Train Commis Chefs in recipes, cooking methods, plating, hygiene, and station procedures.

- Staff welfare: Maintain respectful teamwork, identify training needs, communicate staffing concerns, and support fair duty allocation.

Qualifications

- Diploma or degree in Culinary Arts or Hotel Management preferred.

- Typically 3–5 years of kitchen experience, including experience handling a section.

- Robust knowledge of European cuisine, recipe execution, food safety, and kitchen cost control.

- Demonstrated ability to supervise junior kitchen staff and manage service pressure.

Pay: ₹25,000.00 - ₹35,000.00 per month

Benefits

- Commuter assistance

- Flexible schedule

- Food provided

Work Location: In person

📌 Chef de Partie (Kozhikode)
🏢 CAFFICANA
📍 Kozhikode