Garde Manger

Supervising and training staff: A chef de partie oversees junior kitchen staff, such as commis chefs and kitchen porters, within their designated sections. They provide training, guidance and support to ensure team members work efficiently and maintain high standards.
• Preparing and cooking dishes: One of the primary tasks of a chef de partie involves preparing and cooking dishes in accordance with a restaurant's menu and instructions. They make sure to cook the food properly, maintaining consistency and taste across all dishes.
• Maintaining food hygiene and safety standards: A chef de partie adheres to strict food hygiene and safety guidelines in accordance to the Food Safety and Standards Authority of India (FSSAI). This includes the proper storage of ingredients, thorough cleaning of the work area and maintenance of all equipment to ensure it is in good working order.
• Managing inventory and ordering supplies: A chef de partie monitors the list of ingredients and supplies within their section. They order the necessary items promptly, maintaining a well-stocked kitchen that can continue to operate smoothly.
• Planning and developing menus: In collaboration with the head chef and sous chef, a chef de partie contributes to developing new dishes and refining existing recipes. They offer their creative input and expertise, helping to maintain an innovative and appealing menu for a restaurant's clientele.

Job Type: Full-time

Pay: ₹35, ₹45,000.00 per month

Benefits:
• Flexible schedule
• Health insurance
• Paid time off

Experience:
• Hotel: 5 years (Required)

Shift availability:
• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person