Job Description

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We are seeking an experienced and passionate Chef de Partie to join our culinary team in Visakhapatnam, India. In this leadership role, you will oversee a specific section of our kitchen, ensuring the highest standards of food quality, safety, and presentation. You will work collaboratively with the Executive Chef and kitchen team to deliver exceptional dining experiences while maintaining operational efficiency and cost-effectiveness. This position offers an exciting opportunity to showcase your culinary expertise, mentor junior staff, and contribute to our organization's continued success in the hospitality industry.

• Plan and coordinate kitchen section activities to ensure operational effectiveness and timely service delivery
• Supervise and mentor junior kitchen staff, providing guidance on culinary techniques, food safety protocols, and professional standards
• Prepare and present food items according to established recipes and quality standards, maintaining consistency across all service periods
• Manage inventory for your assigned section, including calculating requirements, ordering supplies, and monitoring stock levels to minimize waste
• Ensure strict compliance with company and statutory hygiene, sanitation, and food safety standards at all times
• Collaborate with the Executive Chef on menu planning, considering local ingredients, market trends, and cost optimization
• Monitor food costs and portion control within your section to maximize profitability while maintaining quality
• Prepare and manage duty rosters to ensure adequate staffing levels and smooth kitchen operations
• Train and develop team members on safety procedures, food handling techniques, and departmental protocols
• Analyze and control quality levels of production, presentation, and guest satisfaction on an ongoing basis
• Handle additional responsibilities and special projects as delegated by management
• Maintain a clean, organized, and efficient kitchen section that reflects professional standards

Qualifications

• Minimum 3-4 years of relevant experience in a similar culinary capacity or as a Demi Chef de Partie
• Culinary certification from a reputable culinary school or equivalent professional training
• Advanced knowledge of food preparation, cooking techniques, and culinary best practices
• Demonstrated leadership and team management experience in a kitchen environment
• Strong understanding of food costing, portion control, and inventory management
• Proficiency in food safety and hygiene standards, with current food safety certification preferred
• Excellent organizational and time management skills with the ability to work efficiently under pressure
• Strong problem-solving abilities and decision-making skills in fast-paced environments
• Good reading, writing, and oral proficiency in English language
• Knowledge of local ingredients and regional cuisines is advantageous
• Ability to speak additional languages or basic understanding of local languages is a plus
• Passion for culinary excellence and commitment to continuous improvement
• Strong interpersonal and communication skills with a collaborative mindset
• Physical ability to stand for extended periods and work in a hot kitchen environment