Chef de Partie - Rajkot, India - Squarcell Resource India Pvt Ltd

Squarcell Resource India Pvt Ltd

Verified Company

Rajkot, India

2 weeks ago

Posted by:

Deepika Kaur

beBee Recuiter

Description

Position Summary:
As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy

hotel kitchen delivering consistently high-quality food, handle purchase orders and ensure

that items arriving without authorization are not received.

Ensures the highest standards and consistent quality in the daily preparation and keeps up to

date with the new products, recipes and preparation techniques

CDP Duties and Responsibilities:

Takes care of daily food preparation and duties assigned by the superiors to meet the

standard and the quality set by the Restaurant.

Follows the instructions and recommendations from the immediate superiors to

complete the daily tasks.

Coordinates daily tasks with the Sous Chef.
Responsible to supervise junior chefs or commis.
Able to estimate the daily production needs and checking the quality of raw and

cooked food products to ensure that standards are met.

Ensure that the production, preparation and presentation of food are of the highest

quality at all times.

Ensure highest levels of guest satisfaction, quality, operating and food costs on an

ongoing basis.

Knowledge of all standard procedures and policies pertaining to food preparation,

receiving, storage and sanitation.

Full awareness of all menu items, their recipes, methods of production and

presentation standards.

Follows good preservation standards for the proper handling of all food products at

the right temperature.

Operate and maintain all department equipment and reporting of malfunctioning.
Ensure effective communication between staff by maintaining a secure and friendly

working environment.

Have excellent knowledge of menu creation, whilst maintaining quality and

controlling costs in a volume food business.

Personally responsible for hygiene, safety and correct use of equipment and utensils.
Ability to produce own work in accordance with a deadline and to assist and

encourage others in achieving this aim.

Checks periodically expiry dates and proper storage of food items in the section.
Consults daily with Sous Chef and Executive chef on the daily requirements,

functions and also about any last minute events.