Chef de Partie

Job description
The Chef de Partie – South Indian Section is responsible for independently handling the South Indian kitchen operations and ensuring the preparation of authentic dishes such as dosas, idlis, vadas, uttapams, sambhar, rasam, chutneys, curries, and rice varieties with consistent taste, quality, and presentation. The role involves managing daily mise-en-place, supervising and guiding commis staff, ensuring smooth coordination with other kitchen sections, and delivering timely service during peak hours. The Chef de Partie must strictly follow food safety, hygiene, and FSSAI standards, maintain cleanliness of the work area, and ensure proper storage and labeling of food items. Additionally, the position requires monitoring portion control, minimizing wastage, assisting in inventory management and requisitions, and supporting cost control measures while maintaining discipline, efficiency, and brand standards within the kitchen.

Job Types: Full-time, Permanent

Pay: ₹30,000.00 - ₹35,000.00 per month

Work Location: In person