Chef de Partie
Published date: 2026/11/07
- Location: Bengaluru, Karnataka, India
Position Type
Non-Management POSITION SUMMARY Maintain adherence to sanitation/health regulations and requirements
Meet with the Chef to review assignments, anticipate business levels, changes, and other information
Prepare ingredients for cooking, including portioning, chopping, and storing food so that they are ready for service
Continue preparation work between meal services
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist
Monitor food quality while preparing food
Weigh, measure, and mix ingredients according to recipes or personal judgment
Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
Ensure proper portion, arrangement, and food garnish to be served
Serve food in proper portions onto proper receptacle
Anticipate and communicate any assistance needed during busy periods
Be aware of food and labor costs and monitor food levels to minimize waste and maintain controls to meet forecasted food costs and identify instances of shortages when items may run out
Direct and assist Stewards to maximize clean-up efficiency
Provide new ideas to and run the department in the absence of the Chef and Sous Chef
Use kitchen tools safely and appropriately
Wash and disinfect kitchen area, tables, tools, knives, and equipment
Check and ensure the correctness of the temperature of appliances and food
Non-Management POSITION SUMMARY Maintain adherence to sanitation/health regulations and requirements
Meet with the Chef to review assignments, anticipate business levels, changes, and other information
Prepare ingredients for cooking, including portioning, chopping, and storing food so that they are ready for service
Continue preparation work between meal services
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist
Monitor food quality while preparing food
Weigh, measure, and mix ingredients according to recipes or personal judgment
Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
Ensure proper portion, arrangement, and food garnish to be served
Serve food in proper portions onto proper receptacle
Anticipate and communicate any assistance needed during busy periods
Be aware of food and labor costs and monitor food levels to minimize waste and maintain controls to meet forecasted food costs and identify instances of shortages when items may run out
Direct and assist Stewards to maximize clean-up efficiency
Provide new ideas to and run the department in the absence of the Chef and Sous Chef
Use kitchen tools safely and appropriately
Wash and disinfect kitchen area, tables, tools, knives, and equipment
Check and ensure the correctness of the temperature of appliances and food
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