Company OverviewGamut HR Solutions, headquartered in Hyderabad, is dedicated to connecting the right candidates with the perfect job opportunities. With a team of 2-10 employees, we offer tailored recruitment solutions to meet specific career goals. Our expertise ensures seamless placement in mid to senior-level roles. Visit us at our website.
Job OverviewWe are seeking a Continental Chef de Partie (CDP) to join our culinary team in Hyderabad. This full-time, mid-level position requires 4 to 6 years of experience. The role involves leading kitchen operations, ensuring quality standards, and collaborating on creative menu items. The successful candidate will possess strong culinary skills and a passion for international cuisine.
Qualifications and SkillsCulinary Skills (Mandatory skill): Proven proficiency in continental cooking techniques and knowledge of diverse ingredients and cuisines.
Menu Planning (Mandatory skill): Experience in designing innovative menus that cater to diverse tastes and dietary requirements.
Food Safety (Mandatory skill): Thorough understanding of food safety practices and compliance with hygienic standards.
Team Management: Ability to lead, motivate, and manage a team of kitchen staff to ensure smooth kitchen operations.
Creativity: Strong creative skills to develop and introduce new dishes and improve existing offerings.
Attention to Detail: Keen eye for details to ensure every dish meets high culinary standards and presentation.
Time Management: Proficient in organizing tasks and meeting deadlines in a fast-paced kitchen environment.
Communication Skills: Excellent communication skills for effectively coordinating with team members and management.
Roles and ResponsibilitiesPrepare and present high-quality culinary creations aligned with the restaurant's continental theme.
Collaborate with the head chef on menu development and seasonal menu changes.
Oversee kitchen operations to maintain consistent food quality and high production standards.
Ensure compliance with health and safety regulations and maintain a clean and organized kitchen.
Train, supervise, and evaluate kitchen staff performance, ensuring ongoing professional development.
Manage stock levels and order supplies as needed, minimizing waste and promoting cost efficiency.
Adapt to customer preferences and provide input on customer feedback for continuous improvement.
Assist in designing and executing promotional culinary events or themed dining experiences.
1. Candidates with minimum 4 years of experience.
Annual CTC: ₹ 3,60,000 - 4,80,000 /year
Information above is Internshala's interpretation and paraphrasing of what we found on the shared link.
