1. Food Preparation and Execution :

- Lead the preparation and cooking of dishes within your designated section.

1. Team Supervision :

- Supervise and guide Commis chefs and kitchen assistants within your section.
- Provide training and support to junior staff, fostering skill development.

1. Menu Collaboration :

- Collaborate to contribute ideas for menu planning and dish development.
- Execute menu items to established standards, adapting as necessary.

1. Quality Control :

- Conduct regular quality checks on ingredients and finished dishes.
- Address any deviations from standards promptly and implement corrective measures.

1. Station Management :

- Organize and manage your designated kitchen station efficiently.
- Ensure proper rotation of ingredients, timely preparation, and cleanliness.

1. Collaboration with Head :





- Work closely with the head / owner to coordinate kitchen activities.
- Communicate effectively regarding menu changes, special requests, and kitchen requirements.

1. Adherence to Health and Safety Standards :

- Enforce and adhere to health and safety regulations and food handling practices.
- Participate in regular training sessions to maintain a secure and hygienic kitchen environment.

1. Continuous Learning :

- Stay updated on culinary trends, techniques, and industry best practices.
- Actively seek opportunities for professional development.

Job Type : Permanent

Work Location: In person

📌 Pastry Demi Chef de Partie (Manikonda Jagir)
🏢 Black Frost Bakeshop
📍 Manikonda Jagir