Chef De Partie

Brik Oven; Doddaballapura; On-site; INR 167,000 - 279,000; Full time

Job summary

Brik Oven is seeking a kitchen associate to support daily food preparation in line with quality standards. You will ensure mis en place is ready on time, prepare and present dishes as specified, and help train new and existing staff.

Maintain cleanliness, safety, and cost controls while collaborating with the Sous Chef to maintain smooth kitchen operations. The role emphasizes teamwork, reliable performance, and strong time-management to deliver consistent guest satisfaction in a fast-paced

Qualifications

• Participate in food preparation according to quality standards.
• Mis en place prepared on time according to sales forecast.
• Prepare and present food items per specifications.
• Train and develop new and existing staff.

Responsibilities

• Maintain kitchen cleanliness, health and safety at all times.
• Store, label, and use food supplies to prevent spoilage and control costs.
• Work with Sous Chef to run the kitchen smoothly and efficiently.
• Optimize food quality and guest satisfaction.
• Assist in menu planning, inventory control, scheduling and ordering supplies.
• Establish priorities and work independently or in a team.
• Maintain utensils and equipment cleanliness and sanitation.
• Handle customer complaints professionally.
• Assist Sous Chef in preparing duty roaster.
• Carry out any other duties as assigned by superiors.

Skills

Teamwork

Quality awareness

Food safety knowledge

Cuisine specialization

Reliability

Time management

Job description

• Participate in the food preparation in accordance with accepted standards of quality.
• Ensure that the mis en place is ready on time and in sufficient quantities as per the sales forecast in his shift.
• Ensure that all food items are prepared & presented to the customers as per the specifications.
• Training and development of new and existing employees.
• Ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times.
• Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
• Work closely with the Sous Chef to ensure kitchen is running smoothly and efficiently.
• Optimize food quality and guest satisfaction.
• Assist in Menu planning, inventory control, scheduling, ordering of kitchen supplies.
• Establish priorities and work independently as well as part of a team.
• Maintains cleanliness, hygiene and sanitation of all utensils, small ware and equipment in his shift.
• Handle and resolve recurring problems and customer complaints in a professional and tactful manner.
• Help Sous Chef in preparing duty roaster.
• Carry our any other duties as and when assigned by the superiors.

COMPETENCIES

• Able to work overtime, holidays, and weekends if and when required.
• Must have good knowledge of food and beverage items, consumable items.
• Must be knowledgeable in checking quality of goods
• Teamwork
• Skilled worker in his specialized cuisine/ area.