Demi Chef de Partie

Employer - 1441 Pizzeria
Job title - Demi Chef de Partie

Job Description

Job Summary
CHEF DE PARTIE
Job Description
Position Title: Chef de Partie / CDP
Reports To: Head Chef / Sous Chef
Position Summary:
As a Chef De Partie (CDP) are responsible for supporting the Head Chef and Sous Chef in the Central Kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving at Central Kitchen are received & dispatched on time.
Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.
Duties and Responsibilities:
Takes care of daily food preparation and duties assigned by Head Chef to meet the standard and the quality set by the Restaurant.
Responsible to supervise other commis.
Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met at all times.
Ensure the 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, menu items, their recipes, methods of production & presentation, storage, sanitation, quality control as per the restaurants service standards.
Trains all new joinees across all six stations, SOP’s, personal hygiene and cleanliness on and off duty.
Follows good preservation standards for the proper handling of all food products at the 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.
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 the Head Chef on the daily requirements, functions and also about any last minute events.
Qualifications and Skills
Candidate Profile:
Food & Beverage, Restaurant, Hotel, Hospitality Industry.
Hotel Management Graduate or Culinary Degree with minimum 3 years certification
Minimum 6-8 year’s experience cooking in a well established restaurant or full service kitchen
Average duration worked for past employers should be minimum 2 years
Flexible working hours subject to the demands of the business
Able to work under pressure
Excellent culinary catering talent
Job Type: Full-time
Salary: ?18,000.00 to ?21,000.00 /month
Experience:
Chef / Cooking: 5 years (Preferred)
kitchen: 5 years (Preferred)
Education:
Bachelor's (Preferred)
Location:
Bengaluru, Karnataka (Preferred)
Benefits:
Health insurance
Provident fund (PF)
Other
Industry:
Food Preparation & Service

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Job Location J. P. Nagar, Bengaluru, Karnataka
Date Posted 01 Apr 2020
Employer Email --No Email
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