Chef De Partie (south Indian)

Year Kochi, Kerala, India

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Preparation of South Indian Cuisine.
Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards.
To supervise the assigned station / section, produce a consistent, high quality product and flexible service.
Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
To ensure that guests are always receiving an exceptional dining experience representing true value for money.
Responsible for daily cleanliness and maintaining set hygiene standards

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