Chef De Partie - Mohali F-Cafe

1. Station Management:

• Oversee and manage a specific section of the kitchen such as the saut station grill station pastry section etc.
• Ensure all dishes are prepared and presented according to the established recipes and standards.

1. Food Preparation:

• Prepare and cook food items in accordance with the menu and recipe specifications.
• Execute cooking techniques and methods specific to the assigned station.

1. Quality Control:

• Maintain high standards of food quality taste and presentation.
• Monitor portion control and wastage to ensure cost efficiency.

1. Team Collaboration:

• Collaborate with other chefs and kitchen staff to ensure smooth workflow and timely service.
• Communicate effectively with the kitchen team and frontofhouse staff.

1. Training and Supervision:

• Train and supervise junior kitchen staff working in the assigned section.
• Ensure that all team members follow proper food safety and hygiene standards.

1. Inventory Management:

• Assist in managing inventory for the assigned section including ordering and receiving supplies.
• Keep track of stock levels and report any shortages or discrepancies.

1. Adherence to Regulations:

• Adhere to all health and safety regulations in the kitchen.
• Ensure compliance with food safety standards and sanitation requirements.

1. Menu Development:

• Contribute ideas and feedback to the menu planning process.
• Suggest improvements or innovations to enhance the culinary offerings.

1. Problem Solving:

• Address and resolve any issues that may arise in the assigned section.
• Adapt to changes in the menu or kitchen procedures as needed.

• Culinary degree or equivalent experience in a similar role.
• Proven experience working in a professional kitchen.
• Strong knowledge of culinary techniques ingredients and cooking procedures.
• Ability to work well under pressure and in a fastpaced environment.
• Excellent communication and teamwork skills.
• Knowledge of food safety and sanitation regulations.

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