CDP- Asian

Rosetta Hospitality; Varca; On-site; INR 350,000 - 550,000; Full time

Job summary

Rosetta Hospitality in Goa, Varca seeks a Chef de Partie to support restaurant and banqueting services. You will prepare dishes, assist in setting up stations, check presentation and replenishment, and maintain HACCP standards daily.

You will work under chefs, follow production schedules, ensure cleanliness and grooming, participate in briefings and training, and contribute to achieving audit scores and cost efficiencies without compromising quality.

Qualifications

• Experience with mise-en-place and station setup.
• Ability to follow grooming standards and BRISOP guidelines.
• Understanding of food safety and hygiene practices (HACCP not required to implement, but awareness).

Responsibilities

• Assist with mise-en-place for his station/section.
• Ensure handovers from previous shifts are acknowledged.
• Maintain orderliness and cleanliness of work stations and buffet area.
• Prepare dishes for restaurant and banqueting; assist in presentation and replenishment.
• Assist in breaking down and setting up cooking stations; follow daily production schedule.
• Receive and store perishables and dry ingredients; follow HACCP standards.

Skills

Mise-en-place

Handover procedures

Station cleanliness

Grooming standards

Product knowledge

BRISOP compliance

Job description

• Assist with mise-en-place for his station/section.
• Ensure has acknowledged handovers from previous shifts.
• Maintains the orderliness and cleanliness of the work stations, buffet area, etc.
• Possesses good product knowledge including types of rooms, resorts facilities, restaurant operational hours, special functions and events held at the resort.
• Follows immaculate grooming standards in line with the resort’s grooming policy.
• Should be well versed of the departmental BRISOP (Brand Rosetta Integrated Standard Operating Procedures)

Specific Responsibilities:

• Prepare dishes for the restaurant and banqueting and assist his superiors to check on the presentation and replenishment whenever required.
• Assist in breaking down and setting up the various cooking stations.
• Work following the daily production schedule.
• Assist with receiving and storage of perishables and dry ingredients.
• Follows HACCP standards and maintains personal hygiene.
• Actively pursuing cost-saving measures without affecting the quality of food.
• Work in line with business needs and carries out any reasonable duties as instructed by Chef-de-Partie.
• Responsible for achieving a score of 90% in RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance.
• Attends and participates in daily briefings and other departmental meetings as per schedule.
• Attends and participates in training sessions as per the departmental training scheduled.
• Carry out any reasonable duties as instructed by the Sous Chef.