Cdp Indian Cuisine

Year Kochi, Kerala, India

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Qualification : Diploma or degree in hotel management

Requirements:Proven experience as a Chef de Partie or in a similar role in a professional kitchen
Culinary school diploma or equivalent work experience
Knowledge of various cooking techniques and cuisines
Strong attention to detail and creativity in food presentation
Ability to work well under pressure and in a fast-paced environment
Excellent communication and teamwork skills
Knowledge of food safety and sanitation regulations

Job description

A Chef de Partie, also known as a Station Chef or Line Cook, is responsible for overseeing a specific section of the kitchen, such as the grill, pastry, sauces, or fish
They report to the Sous Chef or Executive Chef and play a crucial role in food preparation, cooking, and presentation
Key Responsibilities:Food Preparation: Prepare and cook high-quality dishes according to the restaurants menu and standards
Ensure the consistency and taste of the dishes
Recipe Adherence: Follow the recipes and guidelines provided by the head chef
Maintain high standards of quality, hygiene, and consistency
Communicate effectively with the kitchen team
Food Safety: Adhere to all food safety and sanitation standards
Maintain a clean and organized work area

Job Types: Full-time, Permanent Pay: \xe2\x82\xb925,000.00 - \xe2\x82\xb930,000.00 per month Benefits:

Schedule:

Experience:

Work Location: In person Expected Start Date: 01/06/2024

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