Walk-in | Chef De Partie

Semolina Kitchens; Vanchiyoor; Sur place; INR 350 000 - 550 000; Plein temps

Résumé du poste

Semolina Kitchens in Kerala seeks a Station Lead to own a kitchen station, oversee section operations, and ensure dishes are prepared and plated to standard. You will manage mise en place and guide junior staff to uphold consistency across service.

You will organize ingredients, monitor inventory, and coordinate with the Sous/Head Chef to maintain cost controls while ensuring hygiene and food safety guidelines are followed throughout all shifts.

Responsabilités

• Take ownership of an assigned station.
• Prepare, cook, and plate dishes strictly according to established recipes, portion sizes, and presentation standards.
• Organize and prep all ingredients, sauces, and equipment prior to service hours.
• Lead, guide, and train junior staff such as Commis Chefs and Demi-CDPs.
• Monitor stock levels for the section, track product expiry dates, and communicate ordering needs to the Sous Chef or Head Chef.
• Monitor food waste, practice proper portion control, and maintain operational efficiency.
• Adhere strictly to food safety, HACCP, and kitchen sanitation guidelines.

Connaissances

Section management

Food preparation

Mise en place

Staff supervision

Inventory control

Waste management

Hygiene & safety

Description du poste

Role & responsibilities

• Section Management: Take ownership of an assigned station
• Food Preparation & Cooking: Prepare, cook, and plate dishes strictly according to established recipes, portion sizes, and presentation standards.
• Mise en Place: Organize and prep all ingredients, sauces, and equipment prior to service hours.
• Staff Supervision & Training: Lead, guide, and train junior staff such as Commis Chefs and Demi-CDPs
• Inventory & Stock Control: Monitor stock levels for the section, track product expiry dates, and communicate ordering needs to the Sous Chef or Head Chef.
• Waste & Cost Control: Monitor food waste, practice proper portion control, and maintain operational efficiency.
• Hygiene & Safety: Adhere strictly to food safety, HACCP, and kitchen sanitation guidelines (e.g., proper food storage, cleaning stations