Demi Chef De Partie

Location

Bangalore | India

Job description

Company Description

Theobroma Foods Private Limited is a chain of patisseries across Mumbai, Pune, Delhi NCR, Hyderabad, and Bengaluru. Theobroma is Greek for 'Food of the Gods'. The company serves an exclusive and indulgent range of offerings that include brownies, cakes, desserts, chocolates, breads, and savouries. The mission of Theobroma Foods Private Limited is to spread happiness by serving smiles on a plate.

Role Description

This is a full-time on-site role for a Demi Chef De Partie for Bread Department. The Demi Chef De Partie will be responsible for assisting the Chef De Partie in daily tasks, ensuring food quality, and maintaining a clean and organized kitchen. The role requires preparation of food items, producing dishes as per the restaurant menu, and ensuring customer satisfaction.

Qualifications

• Experience in a similar role
• Knowledge of international and local cuisine
• Strong teamwork and communication skills
• Ability to multitask in a fast-paced environment
• Excellent attention to detail and organizational skills
• Ability to adhere to food safety standards and regulations
• Diploma in Culinary Arts or related field is preferred
• Ability to work flexible hours, including evenings, weekends, and holidays

· To co-ordinate and supervise the work of Commis on day to day basis to ensure completion of daily and weekly production targets

· To implement the new recipe as designed by Pastry Chef

· To supervise and co-ordinate all pastry bakery and dessert preparations

· To implement production of wide variety of Pastry desert preparations

· To follow proper handling, storage and right temperature of all food items

· To implement the proper decoration of different types of icing, topping etc as per the approved standards

· To ensure the high standards of presentation of pastry, cakes, chocolates, bread etc

· To check the quality of raw and final products to ensure that the prescribe standards are adhered with

· To monitor the stock of various raw materials and consumption of the same in order to maintain equilibrium in budgeted food cost

· To check quality of material and conditions of equipment and devises used in production, presentation, storage and spreads

· To inform maintenance issues, safety hazards, unsafe practices etc

· To conduct the briefing of Commis and Trainees at the commencement of the shift and also at the end of the shift

· To follow high standards of cleanliness and hygiene in all processes

Job tags

Salary