Demi Chef de Partie - Continental

Brik Oven; Bengaluru; On-site; INR 279,000 - 469,000; Full time

Job summary

Brik Oven in Bangalore is looking for a Demi Chef de Partie to assist in the hot kitchen, under the Chef de Partie and Sous Chef. The role focuses on preparing and cooking hot items, maintaining quality, and upholding hygiene standards.

The candidate should hold a Diploma in Culinary Arts or equivalent certification, with 1-2 years of professional kitchen experience, preferably in hot sections. Strong cooking techniques, hygiene, and teamwork are essential.

Qualifications

• Diploma in Culinary Arts or relevant certification.
• 1-2 years experience in a professional kitchen, preferably in the hot section.
• Strong understanding of cooking techniques, food handling, and hygiene.
• Team player with good communication and time management skills.

Responsibilities

• Prepare and cook hot food items according to standardized recipes and instructions.
• Assist in the setup and breakdown of the kitchen line before and after service.
• Maintain portion control and minimize waste.
• Ensure food is presented neatly and served at the correct temperature.
• Monitor mise en place levels and replenish as needed.
• Support junior staff in food prep and ensure food safety compliance.
• Clean and maintain assigned section and equipment.
• Report stock needs and quality issues to the Chef de Partie.

Skills

Continental cooking technique

Food Quality & Kitchen Coordination

Food preparation & Mise en Place

Team player with good communication

Education

Diploma in Culinary Arts

Job description

Demi Chef de Partie

Job Title: Demi Chef de Partie

Department: Culinary

Reports to: Chef de Partie / Sous Chef

Location: Bangalore

Job Summary

The Demi Chef de Partie - Hot Kitchen assists in the preparation and cooking of hot food items in a specific section. This role supports the Chef de Partie in managing the section and maintaining food quality, consistency, and hygiene standards.

Key Responsibilities

• Prepare and cook hot food items according to standardized recipes and instructions.
• Assist in the setup and breakdown of the kitchen line before and after service.
• Maintain portion control and minimize waste.
• Ensure food is presented neatly and served at the correct temperature.
• Monitor mise en place levels and replenish as needed.
• Support junior staff in food prep and ensure food safety compliance.
• Clean and maintain assigned section and equipment.
• Report stock needs and quality issues to the Chef de Partie.

Skills & Qualifications

• Diploma in Culinary Arts or relevant certification.
• 1-2 years experience in a professional kitchen, preferably in the hot section.
• Strong understanding of cooking techniques, food handling, and hygiene.
• Team player with good communication and time management skills.

Required Skills

• Continental cooking technique
• Food Quality & Kitchen Coordination
• Food preparation & Mise en Place