Chef de Partie

Continental Chef de Partie Department

As a Continental Chef de Partie, you will be responsible for assisting the Executive Chef and Sous Chef in the preparation, cooking, and presentation of continental cuisine in a professional kitchen setting. You will oversee a specific section or station within the kitchen, ensuring that all dishes are prepared to the highest standards and in accordance with established recipes and guidelines. Your expertise and culinary skills will contribute to creating exceptional dining experiences for guests.

Responsibilities:

Food Preparation: Prepare and cook continental dishes according to standardized recipes, ensuring proper portion control, quality, and presentation.

Station Management: Oversee and manage a specific section or station within the kitchen, such as sauces, grill, pastry, or cold dishes, ensuring timely preparation and efficient execution of dishes.

Quality Control: Maintain high standards of food quality and taste by monitoring and inspecting ingredients, ensuring freshness and proper storage, and executing cooking techniques with precision.

Team Collaboration: Collaborate with the culinary team, including Executive Chef, Sous Chef, and other chefs de partie, to coordinate and prioritize tasks, maintain a smooth workflow, and ensure efficient kitchen operations.

Kitchen Organization: Maintain a clean, organized, and sanitary work area, following proper food safety and hygiene practices, and complying with relevant health and safety regulations.

Training and Development: Assist in training and mentoring junior kitchen staff, ensuring they have the necessary skills and knowledge to perform their roles effectively and uphold culinary standards.

Menu Development: Contribute to menu planning and development, suggesting innovative ideas, new dishes, and improvements to existing recipes, considering customer preferences and dietary requirements.

Inventory Management: Assist in monitoring and controlling food inventory, minimizing waste, and ensuring adequate stock levels for daily operations.

Qualifications and Skills:

Previous experience as a Chef de Partie or similar role in a professional kitchen, preferably with a focus on continental cuisine.
Strong culinary skills and knowledge of continental cooking techniques, ingredients, and flavor profiles.
Attention to detail and ability to maintain high standards of food quality, taste, and presentation.
Ability to work effectively in a fast-paced environment, multitask, and prioritize tasks.
Excellent teamwork and communication skills to collaborate with colleagues at all levels.
Knowledge of food safety and hygiene regulations.
Flexibility to work in shifts, including weekends and holidays, as required.
Job Types: Full-time, Regular / Permanent

Salary: ₹25,000.00 - ₹30,000.00 per month

Schedule:

Day shift
Rotational shift
Supplemental pay types:

Commission pay
Shift allowance
Ability to commute/relocate:

Hyderabad, Telangana: Reliably commute or planning to relocate before starting work (Required)
Experience:

total work: 6 years (Required)
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