As a Chef De Partie (CDP) you are responsible for supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handling purchase orders, and ensuring that items arriving without authorization are not received.
Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes, and preparation techniques.
Able to cook all South Indian foods like Idly, Dosa, Biriyani, Upma, Appam, Sambhar, a Variety of rice, South Indian Sweets, South Indian Curry & Traditional Foods.
Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant.
Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef/ junior chefs.
Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
Ensure that the production, preparation, and presentation of food are always of the highest quality.
Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
Knowledge of all standard procedures and policies about 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 properly handling all food products at the right temperature.
Required Skills:
Skill in a variety of Buffet Menu preparation & execution of the menu as per guidelines
Food production skills (Gujarati food production Skills will be preferred).
Staff Supervisory Skills
Qualification: Minimum Diploma in Hotel Management or equivalent.
Salary Range: Rs. 65000/- to 85000/-
Experience Required: Previous experience in a similar Job role or minimum 5 years experience as Commie.
