Looking for a Chef de Partie

  • Divya Bhavan
  • Surat, Gujarat, India
  • Jun 01, 2017
Full time Hospitality-Hotel

Job Description

Dear Candidates,

We are hiring Chef de Partie for Surat Location.

Interested contacts please call me Deepak - 9909455864

Extremely  competitive salary depending on your experience and skill.

Job description: .

  • Someone with good experience and knowledge of authentic North Indian (Gujarati/Rajhistani)  / Mughlai, Italian and/or Arab cuisine is necessary, your knowledge about heath foods and keto diets will also be an advantage.
  • Experience cooking in a well-established restaurant or full-service hotel and or minimum of 1 year in a supervisory role.
  • Takes care of daily food preparation and duties assigned through the superiors to meet the standard and quality set by the Restaurant.
  • Coordinates daily tasks with the other Chef(s).
  • Responsible to supervise junior chefs.
  • Able to estimate the daily production needs and checking the quality of raw and cooked food all times.
  • Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
  • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
  • Full awareness of all menu items, their recipes, methods of production and presentation standards.
  • Follows good preservation standards for proper handling of all food products at right temperature.
  • Operate and maintain all department equipment and reporting of malfunctioning.
  • Ensure effective communication between staff by maintaining a secure and friendly working environment.
  • Establishing and maintaining effective inter-departmental working relationships.
  • Have excellent knowledge into menu creation, whilst maintaining quality and controlling costs in a volume food business.
  • Personally, responsible for hygiene, safety and correct use of equipment and utensils.
  • Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
  • Checks periodically expiry dates and proper storage of food items in the section.
  • Consults daily with Sous Chef and Executive Chef on the daily requirements, functions and about any last-minute events.
  • Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
  • Should be able to set example to others for personal hygiene and cleanliness on and off duty.
  • Daily feedback collection and reporting of issues as they arise.
  • Assess quality control and adhere to hotels service standards.
  • Carry out any other duties as required by management.

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  • Pre-requisites:-
    • A high standard of spoken and written English and Hindi
    • Flexible working hours subject to the demands of the business.
    • Able to work under pressure.
    • Excellent culinary catering talent