Job Title: Chef de Partie / Cook

– Ministry of CrabJob DescriptionResponsible for executing premium seafood preparations and delivering exceptional culinary standards in a high-end seafood restaurant. Demonstrates solid technical expertise in seafood handling, preparation, cooking techniques, food presentation, and kitchen operations while maintaining consistency, efficiency, and compliance with food safety standards.

Key Roles & Responsibilities

- Execute the preparation and cooking of premium seafood dishes, including crab, lobster, prawns, fish, and shellfish, in accordance with established recipes and restaurant standards.
- Demonstrate expertise in seafood cleaning, butchery, portioning, marination, and preparation techniques.
- Prepare and execute signature seafood dishes while maintaining consistency in flavour, texture, quality, and presentation.
- Maintain proficiency in various cooking techniques, including grilling, roasting, sautéing, steaming, frying, and baking.
- Prepare stocks, sauces, marinades, seasoning blends, and other essential kitchen components.
- Ensure strict compliance with food safety, HACCP procedures, sanitation, and hygiene regulations.
- Monitor seafood freshness, storage conditions,



temperature control, and stock rotation using FIFO principles.
- Maintain effective mise en place to ensure smooth and timely kitchen operations.
- Monitor portion control, food costs, product utilisation, and minimise food wastage.
- Maintain kitchen equipment, workstations, and storage areas in excellent operational condition.
- Coordinate effectively with the Head Chef, Sous Chef, and kitchen brigade to ensure seamless service execution.
- Perform efficiently under pressure while maintaining high standards during peak service periods.
- Contribute to menu execution, product quality improvement, and continuous kitchen development.

Core Professional Competencies

- Premium Seafood Preparation & Cooking
- Crab, Lobster & Shellfish Expertise
- Fish Filleting & Seafood Butchery
- Advanced Culinary Techniques
- Signature Dish Execution
- Sauce, Stock & Marinade Preparation
- HACCP & Food Safety Compliance
- Kitchen Operations & Mise en Place
- Inventory & Cost Control
- Quality Assurance & Food Presentation
- Team Collaboration & Service Coordination
- Time Management & Operational Efficiency

📌 Cook / Chef (Mumbai)
🏢 Ministry of Crab
📍 Mumbai