Chef De Partie (Indian Cuisine)

Description

Prepare food for service (e.g., chopping vegetables, butchering meat, preparing sauces).

Responsibilities and Duties

- Cook menu items in cooperation with the kitchen staff. - Follow and report to executive or sous chef’s instructions. - Clean up stations and manage leftover food. - Stock inventory appropriately. - Ensure food is served simultaneously, maintaining high quality and timeliness. - Comply with nutrition, sanitation, and safety standards. - Maintain a positive and professional approach with coworkers and customers. - Perform any other duties/tasks as requested by management. - Set up and stock stations with all necessary supplies.

Working Condition

Working hours

Willingness to work flexible hours, including evenings and weekends