Chef De Partie

Calicut Paragon Restaurants; Ernakulam; On-site; INR 600,000 - 900,000; Full time

Job summary

Calicut Paragon Restaurants in Kerala seeks an experienced kitchen supervisor to oversee daily operations, prep, cooking and cleanliness.

The role supports the Executive Chef in menu planning, ingredient selection, and recipe development, while leading front-line staff, ensuring quality and safety, minimizing waste, and maintaining a positive work environment.

The ideal candidate demonstrates strong leadership and communication skills and a commitment to high standards.

Responsibilities

• Plan daily kitchen operations, including prep, cooking, and cleaning tasks.
• Assist Executive Chef with menus, ingredients, and recipe development.
• Prepare and cook high-quality meals on schedule with proper temps and presentation.
• Manage kitchen staff, assign tasks, and monitor performance.
• Maintain kitchen equipment and facilities cleanliness and function.
• Control inventory and procure supplies; monitor food costs.
• Minimize waste through portion control and waste reduction.
• Enforce health and safety regulations and sanitation practices.
• Train and mentor junior kitchen staff.
• Foster a positive, professional work environment and smooth operation.
• Demonstrate strong leadership and communication skills.

Job description

Role & responsibilities

• Planning and organizing the daily kitchen operations, including prep, cooking, and cleaning tasks
• Assisting the Executive Chef in creating and updating menus, selecting ingredients, and developing recipes
• Preparing and cooking high-quality meals in a timely and efficient manner, ensuring that food is cooked to the correct temperature and is visually appealing
• Managing kitchen staff, assigning tasks, and overseeing performance to ensure that standards for food quality, safety, and sanitation are met
• Maintaining kitchen equipment, tools, and facilities, ensuring that they are clean and in good working order
• Controlling inventory and ordering supplies and ensuring that food costs are kept within budget
• Managing food waste and controlling food portions, ensuring that they are consistent with the restaurant's standards and minimizing waste
• Enforcing kitchen safety and sanitation procedures and ensuring that the kitchen complies with relevant health and safety regulations
• Training and mentoring junior kitchen staff and providing guidance and support to help them develop their skills
• Maintaining a positive and professional working environment and ensuring that the kitchen operates smoothly and efficiently
• Strong leadership and communication skills