Chef De Partie CDP - Indian Tandoor -Fine Dining

Kofteci Foodkrafts; Chennai; Vor Ort; INR 450.000 - 750.000; Vollzeit

Zusammenfassung

Kofteci Foodkrafts in India is seeking an experienced Chef de Partie to manage a designated kitchen section, uphold quality and consistency, and supervise junior staff in a fine-dining setting.

The CDP will oversee daily kitchen operations, ensure proper mise en place, monitor hygiene, and coordinate with the Sous Chef to ensure smooth service. Strong culinary skills and leadership are essential for success.

Qualifikationen

• 3–6 years of experience in a professional kitchen, preferably fine dining.
• Strong knowledge of cooking techniques and kitchen operations.
• Experience supervising junior staff in a kitchen.
• Knowledge of food safety, hygiene, and inventory management.
• Ability to work in a fast-paced kitchen environment.

Aufgaben

• Manage daily operations of the assigned kitchen section.
• Prepare and cook dishes according to standard recipes and quality standards.
• Ensure consistency in taste, presentation, and portion control.
• Supervise and guide Commis Chefs and kitchen assistants.
• Ensure proper mise en place before service.
• Maintain food safety, hygiene, and sanitation standards.
• Monitor stock levels, ingredient quality, and food wastage.
• Follow proper food storage, labelling, and FIFO procedures.
• Coordinate with the Sous Chef and other kitchen sections for smooth operations.
• Maintain cleanliness of kitchen workstations and equipment.

Kenntnisse

Cooking techniques

Kitchen operations

Supervising staff

Food safety

Inventory management

Teamwork

Time management

Communication

Jobbeschreibung

Job Description:

Kofteci is looking for an experienced Chef de Partie (CDP) to manage a designated kitchen section, maintain food quality, and ensure consistency in preparation and presentation. The candidate should have strong culinary skills and the ability to supervise junior kitchen staff in a fine-dining restaurant environment.

Key Responsibilities

• Manage daily operations of the assigned kitchen section.
• Prepare and cook dishes according to standard recipes and quality standards.
• Ensure consistency in taste, presentation, and portion control.
• Supervise and guide Commis Chefs and kitchen assistants.
• Ensure proper mise en place before service.
• Maintain food safety, hygiene, and sanitation standards.
• Monitor stock levels, ingredient quality, and food wastage.
• Follow proper food storage, labelling, and FIFO procedures.
• Coordinate with the Sous Chef and other kitchen sections for smooth operations.
• Maintain cleanliness of kitchen workstations and equipment.

Required Skills

• 3–6 years of experience in a professional kitchen, preferably in fine dining.
• Strong knowledge of cooking techniques and kitchen operations.
• Experience in managing a kitchen section and supervising junior staff.
• Knowledge of food safety, hygiene, and inventory management.
• Good teamwork, time management, and communication skills.
• Ability to perform efficiently in a fast-paced kitchen environment.