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Kodur

Vazhakkad

Job Title: Demi Chef de Partie (DCDP)
Job Summary:
We are seeking a skilled and passionate Demi Chef de Partie to join our culinary team. The DCDP will work closely with the Chef de Partie and other kitchen staff to ensure the efficient preparation and delivery of high-quality dishes. The successful candidate will have a strong culinary background, attention to detail, and a commitment to upholding culinary standards.
Responsibilities:
Food Preparation:

Assist in the preparation of ingredients, ensuring they meet the highest quality standards.
Execute cooking techniques following established recipes and guidelines.

Cooking and Presentation:

Cook dishes under the guidance of the Chef de Partie, maintaining consistency and quality.
Contribute to the artistic presentation of dishes, adhering to established plating standards.

Quality Control:

Monitor and maintain high standards of taste, quality, and appearance.
Participate in taste testing sessions to ensure consistency across all dishes.

Kitchen Organization:

Keep the workstation clean, organized, and properly stocked.
Contribute to overall kitchen cleanliness and hygiene.

Team Collaboration:

Work collaboratively with kitchen team members to ensure smooth operation.
Communicate effectively with colleagues to coordinate tasks and maintain a positive work environment.

Menu Support:

Contribute ideas for menu development based on culinary knowledge and expertise.
Assist in the creation of new dishes and adaptations of existing ones.

Training and Mentorship:

Train and mentor junior kitchen staff as directed by superiors.
Share culinary knowledge and techniques with team members.

Compliance:

Adhere to health and safety regulations, including proper food handling and storage.
Follow standard operating procedures established by the kitchen.

Inventory Management:

Assist in monitoring and managing kitchen inventory, including ordering and stock rotation.

Adaptability:

Be flexible and adaptable to changes in the menu or kitchen procedures.
Accommodate special dietary requests and requirements.

Qualifications:
Culinary degree or equivalent culinary training.
Proven experience in a culinary role, preferably in a similar capacity.
Knowledge of culinary techniques, food safety, and sanitation practices.
Strong teamwork and communication skills.

Job Title: Demi Chef de Partie (DCDP)
Job Summary:
We are seeking a skilled and passionate Demi Chef de Partie to join our culinary team. The DCDP will work closely with the Chef de Partie and other kitchen staff to ensure the efficient preparation and delivery of high-quality dishes. The successful candidate will have a strong culinary background, attention to detail, and a commitment to upholding culinary standards.
Responsibilities:
Food Preparation:

Assist in the preparation of ingredients, ensuring they meet the highest quality standards.
Execute cooking techniques following established recipes and guidelines.

Cooking and Presentation:

Cook dishes under the guidance of the Chef de Partie, maintaining consistency and quality.
Contribute to the artistic presentation of dishes, adhering to established plating standards.

Quality Control:

Monitor and maintain high standards of taste, quality, and appearance.
Participate in taste testing sessions to ensure consistency across all dishes.

Kitchen Organization:

Keep the workstation clean, organized, and properly stocked.
Contribute to overall kitchen cleanliness and hygiene.

Team Collaboration:

Work collaboratively with kitchen team members to ensure smooth operation.
Communicate effectively with colleagues to coordinate tasks and maintain a positive work environment.

Menu Support:

Contribute ideas for menu development based on culinary knowledge and expertise.
Assist in the creation of new dishes and adaptations of existing ones.

Training and Mentorship:

Train and mentor junior kitchen staff as directed by superiors.
Share culinary knowledge and techniques with team members.

Compliance:

Adhere to health and safety regulations, including proper food handling and storage.
Follow standard operating procedures established by the kitchen.

Inventory Management:

Assist in monitoring and managing kitchen inventory, including ordering and stock rotation.

Adaptability:

Be flexible and adaptable to changes in the menu or kitchen procedures.
Accommodate special dietary requests and requirements.

Qualifications:
Culinary degree or equivalent culinary training.
Proven experience in a culinary role, preferably in a similar capacity.
Knowledge of culinary techniques, food safety, and sanitation practices.
Strong teamwork and communication skills.




Demi Chef De Partie

Rashtrapati Bhavan

VAISHALI ENCLAVE

Chinese Chef

Haryana Vidyut Prasaran Nigam Gurgaon

Job Title: Senior Captain

Responsibilities:

Customer Service: Deliver exceptional customer service by ensuring guests have a positive and memorable dining experience.

Team Leadership: Lead and motivate the front-of-house team, ensuring smooth operations during shifts.

Order Management: Oversee order taking, ensure accuracy, and coordinate with kitchen staff for timely food preparation.

Table Management: Efficiently manage table turnover, reservations, and seating arrangements.

Problem Resolution: Address customer concerns promptly and professionally, seeking resolutions to ensure customer satisfaction.
Menu Knowledge: Have a thorough understanding of the menu items, specials, and be able to make recommendations to customers.

Training: Train new staff on service standards, menu knowledge, and restaurant policies.

Sales Enhancement: Suggestive selling to enhance the overall customer experience and contribute to revenue growth.

Cleanliness: Monitor and ensure cleanliness of dining areas, including tables, chairs, and service stations.

Compliance: Ensure adherence to health and safety regulations, as well as restaurant policies.

Requirements:

Proven experience as a Captain or in a similar role within the hospitality industry.
Strong communication and interpersonal skills.
Ability to lead and work collaboratively within a team.
Excellent customer service and problem-solving skills.
Knowledge of hygiene, food safety, and restaurant regulations.
Flexibility to work in shifts, including weekends and holidays.

Thanks and Regards


Restaurant Captain

South Indian Cook

A steward assists in keeping a restaurant, bar, or lounge clean and sanitary, assists in cleaning dishes and tends to customers' needs. The steward may also perform basic administrative tasks, such as answering phones, taking reservations, and giving out basic information.


Waiter / Steward

Chakkalakkal

Kodanad

28-Nov-2023 - Apply for 6 latest Fraterniti Foods Private Limited Jobs in India. Register for Free on apna & find Fraterniti Foods Private Limited Job vacancies in India ✓ Salary ✓ Age limit ✓ Skills ✓ Timings

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