Chef De Partie

(2 openings)

Job Details

300000 Yearly
Bandra East

Job Description

Job Description:

Responsible for the day to day running of any given section.

 The cleanliness, stock control, organisation and standards of the section

 Ordering on a daily basis, whilst keeping in mind stock usage, menu planning and business levels

 Training of Commis Chefs on section, delegation of tasks to Commis and Demi Chefs

 Constantly advising Chef on needs and ordering requirements

 Must be able to work long hours under extreme pressure.

 Able to take controls and creates team spirit. Have a high level of experience gained from various

quality establishments.

 To innovate & help chef to create new recipes on timely basis.

 To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible

quality is maintained and that agreed standards for food preparation and presentation are met at all

times under guidance from a senior chef

 To monitor stock movement and be responsible for ordering on your section

 To aid in achieving food cost, kitchen standard and overall objectives

 To carry out daily and weekly procedures, including temperature checks, food labelling/dating and


 To remove any hazards and make safe any defects in the kitchen or its equipment and report any

problems to a senior chef To keep high standards of personal hygiene, clean uniform

 To adhere to company procedures in regards to temperature checks, food labelling and dating,

cleaning schedules and hygiene regulations at all times ensuring that all records of such are


 To assist with the acceptance and storage of deliveries and that all relevant company procedures are

adhered to

 To be punctual for work and report directly to the manager on duty on arrival in the kitchen To have

an understanding of menu planning, the implementation of stock controls, the importance of good

stock management, and how this enables the kitchen to meet gross profit To be familiar with the

opening and closing procedures of the kitchen and carry them out as rotated

 To keep high standards of cleanliness on section where employed, also to assist in any job regarding

hygiene or cleanliness asked for by a senior chef To be fully aware of all the health and safety at work


 To be fully aware of all hygiene control and chemicals used in the work place

 To have full knowledge of, and be able to act upon, fire procedures

 To work as part of a team in a constructive manner that enables the hotel to achieve the objective of

the company

 To comply with all hotel and company policies, To be responsible, whilst liaising with the Executive

Head Chef, for self development, To be aware of and comply with statutory requirements regarding

the work place such as health and safety, hygiene, fire prevention, licensing and employment law, etc.

 To carry out and assist in the smooth running of the kitchen

 To attend all meeting and training sessions as required

 To comply with any reasonable request from your superiors

Job Requirements

Employment Type
Seniority Level
Job Category

Company Details

Company Name
8 Food
Food & Beverage
About Company:
We have a small but dynamic team here at 8, with a combination of Indians and Brits. The Brits, have been in the restaurant sector in the UK for 20 years and been involved in places like The Ivy, Le Caprice, J Sheekey, Patisserie Valerie, Giraffe, Strada and Whyte & Brown. We have our very own Michelin-Star Chef from the UK who helps create the recipes and works closely with our chef Ram in India, to make sure our food is always at its best. The rest of the team in India is growing all the time, and includes an elite squadron of drivers to navigate around and safely deliver our delicious food directly to your home or office

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