CDP Chef De Partie - Rajahmundry

• Possess advanced knowledge and skills in Indian cuisine including regional specialties cooking techniques and traditional ingredients.
• Execute and oversee the preparation of dishes in the assigned section ensuring they meet quality and presentation standards.

• Manage a specific section of the kitchen such as sauces appetizers tandoor curry or desserts.
• Coordinate with other chefs and kitchen staff to ensure smooth workflow and timely service.
• Supervise and train junior kitchen staff working in the assigned section.

• Contribute to menu planning and development suggesting innovative ideas and improvements to existing dishes.
• Work closely with the head chef to create new recipes or adapt traditional ones to meet the restaurants standards.

• Monitor and maintain high standards of food quality taste and presentation.
• Ensure that all dishes leaving the kitchen adhere to the established recipes and portion sizes.

• Assist in managing inventory for the assigned section ensuring that ingredients are stocked appropriately.
• Collaborate with the head chef and kitchen manager in placing orders for supplies and ingredients.

• Adhere to all health and safety regulations and guidelines in food preparation and kitchen practices.
• Maintain a clean and organized working environment following sanitation standards.

• Work collaboratively with other chefs and kitchen staff to maintain a positive and efficient kitchen atmosphere.
• Communicate effectively with frontofhouse staff to address customer preferences or special requests.

• Handle unexpected challenges or issues that may arise during service finding effective solutions to ensure customer satisfaction.

• Stay updated on current culinary trends techniques and ingredients incorporating relevant elements into the menu when appropriate.

• Motivate and lead junior kitchen staff fostering a positive and productive working environment.
• Assist in training and developing the skills of new kitchen team members.

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