Job Purpose

To manage and oversee the assigned kitchen section, ensuring the preparation and presentation of high-quality food in accordance with the hotel's standards, recipes and guest expectations. The Chef de Partie is responsible for smooth section operations, team supervision, food safety and effective cost control.

2. Key Responsibilities

A. Kitchen Operations

- Manage the day-to-day operations of the assigned kitchen section.
- Ensure timely preparation and service of all food items.
- Prepare and cook dishes according to standard recipes and presentation guidelines.
- Maintain consistency in food quality, taste, texture and presentation.
- Ensure proper mise-en-place before every meal service.
- Coordinate with other kitchen sections for smooth food production.
- Monitor food preparation during buffet, à la carte and special events.

B. Team Management and Supervision

- Supervise and guide Demi Chefs de Partie and Commis team members.
- Allocate daily duties and responsibilities to kitchen staff.
- Train and develop junior kitchen team members.
- Monitor staff performance, discipline and grooming standards.
- Ensure proper coordination and teamwork within the kitchen.
- Report staff-related concerns to the Sous Chef or Executive Chef.

C. Food Quality and Cost Control

- Maintain food quality and consistency as per established standards.
- Ensure correct portion sizes and presentation.
- Monitor food wastage and implement cost-control measures.
- Check the quality and freshness of ingredients.
- Ensure proper stock rotation using FIFO principles.




- Monitor daily consumption and report stock requirements.
- Ensure effective utilization of raw materials.

D. Hygiene and Food Safety

- Ensure compliance with HACCP and food safety standards.
- Maintain cleanliness and sanitation of the assigned section.
- Ensure proper storage, labelling and temperature control of food items.
- Monitor personal hygiene and grooming standards of team members.
- Ensure cleaning schedules are followed.
- Report equipment breakdowns and maintenance requirements.

E. Inventory and Administration

- Assist in preparing daily and monthly kitchen requisitions.
- Monitor stock levels and avoid unnecessary overstocking.
- Check incoming ingredients for quality and quantity.
- Maintain records of food production and wastage.
- Coordinate with the stores department for timely material requirements.

F. Guest Satisfaction

- Ensure food is prepared according to guest preferences and special requests.
- Coordinate with the service team regarding food requirements.
- Handle food quality concerns and report guest complaints to senior chefs.
- Ensure special dietary requirements and food allergies are communicated and addressed appropriately.

3. Key Skills and Competencies





- Robust culinary and food preparation skills.
- Knowledge of different cooking techniques and cuisines.
- Leadership and team management skills.
- Food cost and wastage control knowledge.
- Knowledge of HACCP and food safety standards.
- Time management and multitasking abilities.
- Problem-solving and decision-making skills.
- Good communication and interpersonal skills.

4. Qualification and Experience

- Diploma or Certificate in Culinary Arts / Hotel Management.
- Minimum 3–5 years of experience in a professional kitchen.
- Previous experience handling an independent kitchen section.
- Experience in hotel or resort operations is preferred.

5. Key Performance Indicators (KPIs)

- Food quality, taste and presentation.
- Guest satisfaction and feedback.
- Food cost and wastage control.
- Kitchen hygiene and HACCP compliance.
- Timely food preparation and service.
- Team productivity and staff development.
- Inventory and stock management.
- Compliance with standard recipes and portion control.

6. Authority and Accountability

- Responsible for the overall functioning of the assigned kitchen section.
- Accountable for food quality and hygiene standards.
- Responsible for supervising and training junior kitchen staff.
- Accountable for proper utilization of ingredients and kitchen resources.
- Responsible for reporting operational issues to the Sous Chef / Executive Chef.

Pay: ₹20,000.00 - ₹33,000.00 per month

Benefits:

- Flexible schedule
- Food provided
- Provident Fund

Work Location: In person

📌 CDP (Wayanad)
🏢 Wayanad wild CGH
📍 Wayanad