Chef De Partie (Indian Cuisine)

Description

Prepare and cook menu items, support kitchen operations, and maintain high standards of hygiene and teamwork across the hotels. Ensure timely delivery of food and compliance with safety standards.

Responsibilities and Duties

- Set up and stock kitchen stations with necessary supplies. - Prepare food for service, including chopping vegetables, butchering meat, and preparing sauces. - Cook menu items in coordination with other kitchen staff. - Follow and report to instructions from Executive or Sous Chef. - Clean stations and properly handle leftover food. - Maintain inventory and monitor supply levels. - Ensure simultaneous, high-quality, and timely delivery of all dishes. - Comply with nutrition, sanitation, and safety standards. - Maintain a positive and professional approach with coworkers and customers.

Working Condition

Working hours

Willingness to work flexible hours, including evenings and weekends