Key Responsibilities
Manage and oversee the assigned kitchen section (Hot Kitchen, Cold Kitchen, Bakery, Butchery, etc.).
Prepare, cook, and present dishes according to established recipes and standards.
Ensure consistency in food quality, taste, and presentation.
Monitor portion control and minimize food wastage.
Train, guide, and supervise Commis Chefs and kitchen assistants.
Ensure compliance with food safety, hygiene, and sanitation standards.
Maintain cleanliness and organization of the work area and equipment.
Assist in inventory management, stock requisition, and cost control.
Report equipment maintenance issues to the Sous Chef or Executive Chef.
Support menu development and implementation of current dishes.
Coordinate with other kitchen sections to ensure smooth service operations.
Follow company policies, SOPs, and guest service standards.
📌 Chef De Partie Maharashtra (India)
🏢 Indian Hotels Company (IHCL)
📍 India
Reply to this offer
Impress this employer describing Your skills and abilities, fill out the form below and leave Your personal touch in the presentation letter.