Chef De Partie - Western/ Indian

To oversee and manage a designated kitchen section (Western or Indian), ensuring high-quality food production, consistency in taste and presentation, and adherence to hygiene and safety standards.

Key Responsibilities:

Operational Responsibilities:
• Manage and supervise the assigned kitchen section (Western / Indian).
• Prepare and present dishes as per established recipes and brand standards.
• Ensure consistency in taste, portioning, and presentation.
• Assist in menu planning and development in coordination with the Sous Chef / Executive Chef.
• Monitor food stock levels and place requisitions as required.
• Minimize food wastage and maintain proper food cost control.

Quality & Hygiene:
• Ensure compliance with food safety standards (HACCP) and hygiene practices.
• Maintain cleanliness and organization of the work area.
• Ensure proper storage, labeling, and rotation of food items (FIFO).

Team Management:
• Supervise and guide Commis chefs .
• Train junior team members on recipes, plating, and kitchen procedures.
• Ensure smooth coordination with other kitchen sections and service team.

Administrative Responsibilities:
• Maintain daily production records and temperature logs.
• Assist in inventory control and stock verification.
• Report any equipment maintenance issues to the concerned department.

Key Skills & Competencies:
• Strong knowledge of Western / Indian cuisine techniques.
• Good understanding of food safety and hygiene standards.
• Ability to work under pressure in a fast-paced environment.
• Strong leadership and team management skills.
• Attention to detail and quality-oriented approach.

Educational Qualification:
• Degree in Culinary Arts or Hotel Management.

Experience:
• Minimum 4–6 years of kitchen experience.
• At least 1–2 years of experience as Demi Chef De Partie or equivalent role.