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CDP Chef de Partie
Jobs
#343522
Full Time
Job Description
Specialized Cuisine - Indian, Asian (Sushi & Dimsum) and Italian/European
Brand - ITC Dwarka
Experience - 3-5 years
Salary: upto 40,000
Responsibilities:
• Prepare and cook high-quality dishes according to standardized recipes and specifications.
• Oversee the assigned section of the kitchen, ensuring that all food preparation and cooking tasks are completed efficiently and in a timely manner.
• Monitor and maintain the quality of ingredients, ensuring that they are fresh, properly stored and used in a cost-effective manner.
• Assist in the development of new menu items, taking into consideration seasonal availability, customer preferences, and dietary requirements.
• Ensure that all food preparation and cooking processes comply with health and safety regulations and standards.
• Train and mentor junior kitchen staff, providing guidance and support to enhance their skills and performance.
• Collaborate with the Head Chef and Sous Chef in menu planning, costing, and inventory management.
• Coordinate with other departments, such as the front-of-house team, to ensure smooth kitchen operations and timely food service.
• Maintain a clean and organized workstation, adhering to sanitation and hygiene standards at all times.
• Stay updated with industry trends and techniques, continuously enhancing culinary knowledge and skills
Brand - ITC Dwarka
Experience - 3-5 years
Salary: upto 40,000
Responsibilities:
• Prepare and cook high-quality dishes according to standardized recipes and specifications.
• Oversee the assigned section of the kitchen, ensuring that all food preparation and cooking tasks are completed efficiently and in a timely manner.
• Monitor and maintain the quality of ingredients, ensuring that they are fresh, properly stored and used in a cost-effective manner.
• Assist in the development of new menu items, taking into consideration seasonal availability, customer preferences, and dietary requirements.
• Ensure that all food preparation and cooking processes comply with health and safety regulations and standards.
• Train and mentor junior kitchen staff, providing guidance and support to enhance their skills and performance.
• Collaborate with the Head Chef and Sous Chef in menu planning, costing, and inventory management.
• Coordinate with other departments, such as the front-of-house team, to ensure smooth kitchen operations and timely food service.
• Maintain a clean and organized workstation, adhering to sanitation and hygiene standards at all times.
• Stay updated with industry trends and techniques, continuously enhancing culinary knowledge and skills
