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 protected 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

Perks:
Commuter assistance
Flexible schedule
Food provided

Work Location: In person

📌 Chef De Partie Kozhikode (India)
🏢 CAFFICANA
📍 India