Demi Chef de Partie - Japanese
Taj Hotels
12d ago


  • Assist the Executive Chef / Sous Chef in developing and standardizing new recipes.
  • Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.
  • Co-ordinate with the Purchase department regarding procurement of various items based on the stock levels and usage in the kitchen.
  • Monitor adherence to Safety, Hygiene and Cleanliness standards.
  • Assist the Executive chef in the area of Food Festivals, Menu planning & Pricing.
  • Work closely with the Purchase Manager for developing Standard Purchase Specifications for various items.
  • Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and Co-ordinate with the Engineering department for the repairs and maintenance.
  • Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products.
  • Review the monthly business reports of the hotel, specifically F & B report and assist the Executive Chef / Sous Chef in developing a work plan.
  • Address any grievance and counseling issues among the department staff.
  • Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.
  • Job Requirements

    Excellent customer service skills. Awareness of health and safety and personal hygiene the workplace. Candidate must possess at least a Bachelor of Hotel Management in Hospitality / Tourism / Hotel Management or equivalent.

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