Chef

About the Role

We seek a skilled Deputy Chef de Partie (DCDP) to autonomously manage café kitchen operations, ensuring consistent quality and timed delivery during service hours.

Key Responsibilities

• Prepare and cook food items by following established recipes accurately.
• Handle café menu offerings such as pizzas, pastas, sandwiches, egg dishes, salads, and breakfast items.
• Oversee daily mise-en-place to guarantee kitchen readiness before service.
• Ensure uniformity in flavor, portion sizes, presentation, and overall quality of dishes.
• Direct and mentor junior kitchen staff effectively.
• Track inventory levels and report supplies needed for timely ordering.
• Adhere strictly to food safety guidelines, including FIFO practices, correct storage, and food labeling.
• Minimize food wastage by controlling portioning and managing stock.
• Maintain high standards of cleanliness and hygiene throughout the kitchen.
• Collaborate with the service and bar teams to maintain smooth operations during peak hours.
• Assist with inventory audits as well as kitchen opening and closing tasks.
• Capably take charge of kitchen or specific sections independently when necessary.

Essential Qualifications

• Three to five years of hands-on experience in kitchen environments.
• Prior roles such as Chef de Partie, Deputy Chef de Partie, or Senior Commis are desirable.
• Strong background in continental and café-style cuisine preparation.
• Competence in managing service independently.
• Thorough understanding of food hygiene, safe food storage, and kitchen cleanliness.
• Responsible, punctual, and disciplined work ethic.
• Ability to perform efficiently under pressure while supervising junior staff.
• Willingness to work on weekends and during public holidays.

Compensation and Joining

Monthly remuneration ranges between ₹32,000 to ₹35,000, contingent on expertise and skill level. Candidates available for immediate joining will be prioritized.