CDP / Demi. Chef De Partie (South Indian)

• To maintain good standards of hygiene in the unit and enforce strict health and hygiene standards.

• To ensure that all stocks are kept under optimum conditions.

• To assist with menus planning and costing

• Ensure adequacy of supplies at the cooking stations

• To provide innovative menu ideas

• To order food necessary for chosen menu as required by the head chef

• To accurately cost dishes for budgeting information

• To control production to eliminate waste

• To allocate the duty schedule of junior kitchen staff

• Maintained records of prepared food and managed inventory

Education and Experience:

• Formal training in Culinary Arts.

• Degree/Diploma in food production from any reputed institute.

• Must have at least 8 years practical culinary experience.

Language Skills:

• Ability to speak, read, analysis, and interpret standard of performance manuals, technical procedures, manual or statutory regulations.

Computer Skills:

• Basic computer skills & Knowledge in Property Management Software (PMS).

• Experience

  5 - 7 Years

• No. of Openings

  1

• Education

  Graduate (BHM)

• Role

  Chef De Partie

• Industry Type

  Hotel / Restaurant / Hospitality

• Gender

  [ Male / Female ]

• Job Country

  India

• Type of Job

  Full Time

• Work Location Type

  Work from Office

• Face interview location

  Mysore Road(Bangalore)