Chef De Partie

Hotel Abhyudyam Ganga

Preparing and cooking menu items: Chef de Partie is responsible for preparing and cooking menu items to the highest standards, ensuring that the food is visually appealing and delicious.

Managing a team: The Chef de Partie must lead and motivate their team of line cooks, ensuring that each member of the team is trained and understands their responsibilities.

Maintaining high standards of hygiene: Chef de Partie is responsible for maintaining high standards of hygiene and cleanliness in their kitchen station, following food safety regulations, and ensuring that the kitchen is organized and well-stocked.

Ordering supplies: Chef de Partie is responsible for ordering the necessary supplies and ingredients needed to run their kitchen station, ensuring that they have everything they need to prepare menu items.

Monitoring food costs: Chef de Partie must keep a close eye on food costs and ensure that they are controlling waste and using ingredients in an efficient and cost-effective manner.

Collaborating with other chefs: Chef de Partie must work closely with other members of the kitchen brigade, including the Sous Chef and Executive Chef, to ensure that the kitchen runs smoothly and that menu items are produced to a high standard.

Qualifications for a Chef de Partie typically include:

Professional cooking experience: Chef de Partie must have professional cooking experience, typically in a fast-paced, high-volume kitchen.

• Experience

  3 - 9 Years

• No. of Openings

  1

• Education

  Bachelor of Hotel Management

• Role

  Chef

• Industry Type

  Hotel / Restaurant / Hospitality

• Gender

  [ Male / Female ]

• Job Country

  India

• Type of Job

  Full Time

• Work Location Type

  Work from Office