Job Description

Responsibilities:

- Direct and supervise the kitchen team, ensuring highest quality and consistency in dish preparation and presentation.
- Implement and maintain HACCP procedures, keeping transparent records at all times.
- Plan and coordinate team activities for operational effectiveness.
- Follow menu planning guidelines set by the Head Chef.
- Manage stock levels through inventory calculation, ordering, and supply retrieval.
- Estimate daily and weekly requirements based on bookings and past trends.
- Ensure adherence to food safety and hygiene standards.
- Collaborate with other departments to maintain smooth kitchen operations.
- Report any matters affecting hotel interests to Management promptly.

Qualifications

• Minimum 5-6 years of experience in a kitchen.
• Previous experience as a Demi Chef De Partie or in a similar position is a plus.
• Strong knowledge of cooking techniques, ingredients, and dishes.
• Ability to work under pressure in a fast-paced environment.
• Attention to detail and a commitment to producing high-quality dishes.
• Excellent organizational skills and time management.
• Team player with strong communication skills.

📌 Chef De Partie (India)
🏢 Ibis
📍 India