Job highlights

- Experience in kitchen section management with knowledge of HACCP/FSSAI standards

- Prepare and present dishes, manage kitchen section operations, train staff, maintain hygiene and safety, assist in menu development, monitor inventory and support senior chefs

Role & responsibilities

- Prepare, cook, and present dishes within the assigned kitchen section.

- Manage and oversee daily operations of the designated section (e.g., hot kitchen, cold kitchen, bakery, grill, or pantry).

- Ensure food is prepared according to recipes, quality standards, and presentation guidelines.

- Monitor portion control and minimize food wastage.

- Assist in menu development and recipe standardization.

- Maintain cleanliness, hygiene, and food safety standards as per HACCP/FSSAI guidelines.

- Train, guide, and supervise Commis Chefs and kitchen assistants.

- Ensure proper storage, labeling, and stock rotation of ingredients.

- Monitor inventory levels and coordinate with the Sous Chef for requisitions.

- Adhere to company policies, health regulations, and kitchen safety procedures.

- Support the Sous Chef and Executive Chef during peak service hours and special events

📌 Chef De Partie (Patna)
🏢 Compass Group
📍 Patna