Chef de Partie
Published date: 2024/01/10
- Location: Hyderabad, Telangana , India
Position Title: Chef de Partie / CDP
Restaurant: Haiku the Asian kitchen
Reports To: Sous Chef / Executive Chef
Position Summary:
The Chef de Partie (CDP) supports the Head and Sous Chef in a busy hotel kitchen, ensuring consistently high-quality food. They handle purchase orders and reject unauthorized items. The CDP keeps up with new products, recipes, and preparation techniques.
Duties and Responsibilities:
Prepare and maintain daily food standards as set by the restaurant.
Coordinate tasks with the Sous Chef and supervise junior chefs.
Estimate daily production needs and check food quality.
Ensure highest quality in production, preparation, and presentation of food.
Follow standard procedures for food preparation, storage, and sanitation.
Have thorough knowledge of menu items, recipes, and presentation standards.
Guide and train subordinates to maintain motivation and a productive environment.
Set an example for personal hygiene and cleanliness.
Collect daily feedback and report issues promptly.
Maintain quality control and adhere to service standards.
Perform additional duties as required by management.
Prerequisites:
Proficient in spoken and written English.
Willingness to work flexible hours as per business demands.
Ability to work under pressure.
Excellent culinary skills.
Experience:
Minimum of 3 years' experience in cooking at a well-established restaurant or full-service hotel.
Minimum of 1 year in a supervisory role.
Job Type: Full-time
Salary: ₹35,000.00 - ₹50,000.00 per month
Benefits:
Food provided
Health insurance
Schedule:
Day shift
Work Location: In person
Restaurant: Haiku the Asian kitchen
Reports To: Sous Chef / Executive Chef
Position Summary:
The Chef de Partie (CDP) supports the Head and Sous Chef in a busy hotel kitchen, ensuring consistently high-quality food. They handle purchase orders and reject unauthorized items. The CDP keeps up with new products, recipes, and preparation techniques.
Duties and Responsibilities:
Prepare and maintain daily food standards as set by the restaurant.
Coordinate tasks with the Sous Chef and supervise junior chefs.
Estimate daily production needs and check food quality.
Ensure highest quality in production, preparation, and presentation of food.
Follow standard procedures for food preparation, storage, and sanitation.
Have thorough knowledge of menu items, recipes, and presentation standards.
Guide and train subordinates to maintain motivation and a productive environment.
Set an example for personal hygiene and cleanliness.
Collect daily feedback and report issues promptly.
Maintain quality control and adhere to service standards.
Perform additional duties as required by management.
Prerequisites:
Proficient in spoken and written English.
Willingness to work flexible hours as per business demands.
Ability to work under pressure.
Excellent culinary skills.
Experience:
Minimum of 3 years' experience in cooking at a well-established restaurant or full-service hotel.
Minimum of 1 year in a supervisory role.
Job Type: Full-time
Salary: ₹35,000.00 - ₹50,000.00 per month
Benefits:
Food provided
Health insurance
Schedule:
Day shift
Work Location: In person
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