chef

Job Summary:The Chef de Partie (North Indian Cuisine) will be responsible for overseeing a specific section of the kitchen, ensuring the preparation and presentation of high-quality North Indian dishes. This role requires a deep understanding of North Indian culinary techniques, ingredients, and flavors. The ideal candidate should have experience in a similar role within a North Indian restaurant and be passionate about creating authentic and innovative dishes.

Key Responsibilities:

1. Section Management:Oversee and manage a designated section of the kitchen, ensuring that all dishes are prepared to the highest standard.
   Coordinate with the Head Chef and Sous Chef to plan and execute the menu items, daily specials, and any other culinary tasks.
   
2. Food Preparation:Prepare and cook dishes in your section according to restaurant standards and recipes.
   Ensure that all dishes are prepared in a timely manner and meet the restaurant’s quality and presentation standards.
   Assist in the preparation of mis-en-place for your section as required.
   
3. Quality Control:Monitor and maintain the quality and consistency of food served in your section.
   Ensure all food items are stored and handled according to food safety and hygiene standards.
   Regularly check the freshness and quality of ingredients used.
   
4. Team Collaboration:Work closely with other members of the kitchen team to ensure smooth operation.
   Provide training and guidance to junior kitchen staff or commis chefs in your section.
   Communicate effectively with the kitchen team and front-of-house staff to ensure customer satisfaction.
   
5. Menu Development:Contribute to the development of new dishes and menus in collaboration with the Head Chef.
   Stay updated on current culinary trends and incorporate them into the menu where appropriate.
   
6. Inventory and Cost Control:Assist in managing inventory levels for your section, including ordering and stock control.
   Monitor portion sizes and waste to ensure cost-effective food production.
   
7. Compliance:Adhere to all health and safety regulations, as well as kitchen policies and procedures.
   Ensure that your section meets the restaurant’s cleanliness and sanitation standards at all times.
   

Qualifications:

• Proven experience as a Chef de Partie or similar role in a North Indian restaurant.
• In-depth knowledge of North Indian cuisine, including traditional and modern cooking techniques.
• Strong culinary skills with a keen eye for detail and presentation.
• Ability to work in a fast-paced environment while maintaining high standards.
• Good communication and teamwork skills.
• A passion for North Indian food and a desire to innovate within the cuisine.
• Relevant culinary qualifications or training.

Working Conditions:

• Flexibility to work evenings, weekends, and holidays as required.
• Ability to stand for long periods and work in a hot, busy kitchen environment.

Benefits:

• Competitive salary based on experience.
• Opportunities for career growth and development.
• Employee meals and discounts.
• [Other benefits specific to the restaurant.]