Chef De Partie

Job Description

Company Overview

Since 2011, Aubree Haute Chocolaterie has been creating cakes, desserts, chocolates, and savories delighting aficionados with every little bite. For more information, visit https://shop.aubree.in/

Job Overview

We are seeking an experienced Chef De Partie to join our team at Aubree Chocolaterie in Bengaluru. The ideal candidate will have a senior-level position with a minimum of 7 years to a maximum of 10 years of work experience. This is a full-time role requiring someone who can manage kitchen operations, assure quality, and adhere to health and safety standards.

• Cooking & Food Preparation (Mandatory skill): Proven ability to prepare and cook a wide range of dishes to a high standard, ensuring exceptional quality and presentation.
• Quality Assurance (Mandatory skill): Extensive experience in maintaining high standards of food quality and ensuring all dishes meet the companys stringent quality control guidelines.
• Health and Safety Management (Mandatory skill): Strong understanding and implementation of health and safety regulations within the kitchen to ensure a safe working environment for all staff.
• Managing Kitchen Station: Capable of managing a specific section of the kitchen, ensuring smooth operations and timely preparation of dishes.
• Supervision and Training: Experience in supervising junior kitchen staff, providing training, and ensuring adherence to company standards.
• Inventory and Stock Management: Proficient in managing kitchen inventory, monitoring stock levels, and placing orders to ensure the kitchen is well-stocked.
• Menu Development: Creative skills in developing new menu items, considering seasonal ingredients and customer preferences.
• Collaboration: Strong teamwork and collaboration skills, working effectively with other kitchen staff and management to ensure seamless kitchen operations.

• Preparing, cooking, and presenting dishes within your specialty.
• Managing and training demi-chef de parties or commis working with you.
• Assisting the sous chef and head chef in the development of new dishes and menus.
• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portion and waste control to maintain profit margins.
• Handling inventory and ensuring all necessary items are stocked and ordered when needed.
• Ensuring compliance with all statutory requirements pertaining to health and safety, and food safety.
• Staying up to date with culinary trends and innovations to bring fresh ideas to the menu.