chef de partie

Brik Oven; Bengaluru; On-site; INR 300,000 - 600,000; Full time

Job summary

Brik Oven in Bengaluru is seeking a Chef de Partie to manage a specific kitchen section. Responsibilities include preparing and cooking dishes to high standards, supervising junior staff, and maintaining cleanliness in the kitchen. Candidates should have a culinary diploma and 2–4 years of experience in a professional kitchen. This position requires strong knowledge of food safety, excellent leadership, and the ability to work in a fast-paced environment. Flexibility in working hours is essential.

Qualifications

• Minimum 2–4 years of experience in a professional kitchen.
• Strong knowledge of food preparation techniques.
• Good communication and leadership skills.

Responsibilities

• Manage and oversee a specific section.
• Prepare and cook food to high standards.
• Ensure cleanliness and organization of the section.
• Supervise junior kitchen staff.
• Monitor stock and assist in ordering ingredients.

Skills

Culinary diploma or equivalent certification

Experience in a professional kitchen

Knowledge of kitchen operations

Ability to work in a fast-paced environment

Communication and leadership skills

Understanding of food safety regulations

Education

Culinary diploma or equivalent certification

Job description

The Chef de Partie is responsible for preparing, cooking, and presenting dishes within their designated section. They must ensure high standards of food quality, consistency, hygiene, and kitchen efficiency while working closely with junior staff and senior chefs.

Key Responsibilities

• Manage and oversee a specific section.
• Prepare and cook food to the highest standards, ensuring consistency and quality.
• Maintain cleanliness and organization of the section, following HACCP and safety standards.
• Supervise Commis Chefs and other junior kitchen staff.
• Ensure portion control and waste reduction in the section.
• Monitor stock and assist in ordering ingredients when necessary.
• Communicate effectively with other sections and kitchen staff to ensure smooth service.

Skills and Qualifications

• Culinary diploma or equivalent certification.
• Minimum 2–4 years of experience in a professional kitchen, including experience as
• Strong knowledge of kitchen operations and food preparation techniques.
• Ability to work in a fast-paced, high-pressure environment.
• Good communication and leadership skills.
• Understanding of food safety and sanitation regulations.

Working Conditions

• Flexible working hours including weekends, evenings, and public holidays.
• Physically demanding role—long periods of standing and working in hot

Preferred Attributes

• Passion for food and creativity in culinary presentation.
• Team player with a proactive attitude.
• Ability to multitask and work under pressure.