Chef De Partie - Sany, India - Fashion TV India

Description

A Chef de Partie also known as a Line Cookor Station Chef is a crucial role in a professional kitchenresponsible for a specific section or station. This positionrequires culinary expertise organizational skills and the abilityto work in a fastpaced environment. The Chef de Partie reports tothe Sous Chef or Head Chef and may have junior kitchen staffworking under their supervision.Here is ageneral job description for a Chef dePartie:Responsibilities:

1. StationManagement:

• Overseeand manage a specific section of the kitchen such as the sautstation grill station pastry sectionetc.
• Ensure all dishes are prepared andpresented according to the established recipes andstandards.

1. FoodPreparation:

• Prepareand cook food items in accordance with the menu and recipespecifications.
• Execute cooking techniques andmethods specific to the assignedstation.

1. QualityControl:

• Maintainhigh standards of food quality taste andpresentation.
• Monitor portion control andwastage to ensure costefficiency.

1. TeamCollaboration:

• Collaboratewith other chefs and kitchen staff to ensure smooth workflow andtimely service.
• Communicate effectively withthe kitchen team and frontofhousestaff.

1. TrainingandSupervision:

• Trainand supervise junior kitchen staff working in the assignedsection.
• Ensure that all team members followproper food safety and hygienestandards.

1. InventoryManagement:

• Assistin managing inventory for the assigned section including orderingand receiving supplies.
• Keep track of stocklevels and report any shortages ordiscrepancies.

1. AdherencetoRegulations:

• Adhereto all health and safety regulations in thekitchen.
• Ensure compliance with food safetystandards and sanitationrequirements.

1. MenuDevelopment:

• Contributeideas and feedback to the menu planningprocess.
• Suggest improvements or innovations toenhance the culinaryofferings.

1. ProblemSolving:

• Addressand resolve any issues that may arise in the assignedsection.
• Adapt to changes in the menu orkitchen procedures asneeded.

Requirements:

• Culinarydegree or equivalent experience in a similarrole.
• Proven experience working in aprofessional kitchen.
• Strong knowledge ofculinary techniques ingredients and cookingprocedures.
• Ability to work well under pressureand in a fastpaced environment.
• Excellentcommunication and teamwork skills.
• Knowledge offood safety and sanitationregulations.

Thespecific duties and requirements may vary depending on theestablishment and the type of cuisine they specializein.

Formore details kindly messageonMaximumBudget Upto 30000 per monthPlease shareupdated resume on above number with below detailsTotal workexperienceCurrentRoleCurrentSalary Expectedsalary Noticeperiod CurrentLocation

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