Cook

Position: Chef De Partie

Place of Work: Kitchen

Scope and General Purpose of

Job:

Reports to

A Chef de Partie in a restaurant oversees a specific

kitchen station, ensuring quality, training staff,

maintaining organization, and contributing to efficient

operations.

Head Chef

Duties and Responsibilities:

Responsible for overall operation of section.

 Enter kitchen on time, in clean and tidy uniforms, well groomed with head gear, shoes

and clean dusters.

 Switch on gas and ovens in case it is required.

 Check if equipment’s are in working good condition and inform maintenance head for

its breakdown.

 Same to be informed to Head chef and should be written in maintenance order form.

 Check quality of previous day mis-en-place for its spoilage.

 Update preparation list (based on lunch buffet and Ala Carte) as per forecasted

quantity for that day and spoilage. Do not make over excess quantity as that will lead

to wastage and high food cost.

 As per preparation list, get all raw material and cooking utensils arranged, if Commis

is there otherwise do it on own.

 In case of any raw material is not available or utensils, check with stores and inform

same to head chef.

 Follow up on the same by writing on the follow up sheet.

 Get material picked up from Dry stores and fresh material from Receiving.

 Directly responsible for receiving quality of raw material (Perishable and Non-

perishable).

 Check discrepancy in quantities. In case material is not proper, return the material and

inform stores to buy fresh from market and debit the amount to the supplier.

 In case it is very urgent, accept few quantities and enter less quantity as received.

 Inform Head Chef for any unavailable items as per ordering list. At the same time

inform captain and above for not available dish with valid reason.

 Fill up requisition sheet before 4 pm and check day store for available (Perishable and

Non-perishable) ingredients before giving final requisition.

 In case Head chef is off, check ordering of other sections.

 Responsible for the operation of your section on your off days.

 Responsible for assigning work to your subordinate for your off days as per his

efficiency.

 Wash all vegetables before starting mis-en-place as per preparation list, keeping

hygiene in mind.

 Prepare mis-en-place as per Preparation List with high ingredient yield and no

wastage.

 Keep work table and ranges clean from time to time during operations, to maintain

basic hygiene standard.

 Use right cooking method for preparations, and guide sub-ordinate as well.

 Guide subordinates to use heavy and light equipment’s.

 Taste items for its quality and right preparations. Make a habit of tasting items.

 Dishing out orders as per right KOT (make sure date, time, qty and signature of order

taker is mentioned correctly) keeping garnish and accompaniments in minds.

 Follow Standard portion size while dishing out orders, guide your sub-ordinates.

 Follow correct plate presentation and guide your sub-ordinates.

 Re- use preparations, leftovers efficiently in order to control wastage.

 Check for the last order and close the kitchen by doing and guiding subordinate to

cover all items and store as per requirement.

 Clean all work area and ranges.

 Check required amount of mis-en-place for the next shift.

 Lock all chillers and freezer to avoid any pilferage.

 Giving proper handover of mis-en-place for ala carte, outdoor, in-house function, live

counter or any special preparations to head chef for the day taking off.

 Supporting Head chef by conducting training on various aspect of kitchen operation

including related cuisine, hygiene, planning etc.

 Make sure that all work with regard to Daily checklist is completed like Food tasting

sheet, N/A Items, Kitchen cleaning images, Pest Control, ODC Update, Daily

Wastage sheet, Buffet Set up, Daily Fridge Stacking images, etc.

 Follow Buddy learning systems to train the assigned kitchen staff and report their

success on a timely basis

Job Requirements:

 2 – 4 years of experience in Continental Cuisine/Mexican/Italian.

 High school diploma or equivalent required.

 Excellent personal hygiene

Disciplinary and Non-Negotiable Guidelines for Restaurant Employees:

 Attendance at briefings, training sessions, and participation in general and deep cleaning are

mandatory.

 Employees must report to the daily briefing 15 minutes prior to the scheduled start time.

 Cleaning procedures should commence after 11:00 PM if the restaurant closes at 11:00 PM.

 Employees are required to remain on premises if customers are dining late.

 Non-adherence to job description guidelines may result in reprimand or demotion.

 Mobile policy is to be followed by all staff without fail. Unauthorized mobile usage or leaves

may lead to termination of employment.

Read & Acknowledged By

Associate Name & Signature

• It is a Full Time Cook / Chef job for candidates with 2 - 6 years of experience.

More about this Cook job

1. What is the eligibility criteria to apply for this Cook job?
   Ans: The candidate should be All Education levels and above with 2 - 6 years of experience of experience
2. How much salary can I expect for this job role?
   Ans: You can expect a salary of ₹20000 - ₹25000 per month that depends on your interview. It's a Full Time job in Pune.
3. How many working days are there for this Cook job?
   Ans: This Cook job will have 6 working days.
4. Are there any charges applicable while applying or joining this Cook job?
   Ans: No, there is no fee applicable for applying this Cook job and during the employment with the company, i.e., A.R STAFFING.
5. Is it a work from home job?
   Ans: No, it’s not a work from home job and can't be done online.
6. How many openings are there for this Cook role?
   Ans: There is an immediate opening of 1 Cook at A.R STAFFING
7. Who can apply for this job?
   Ans: Both Male and Female candidates can apply for this Cook / Chef job.
8. What are the timings of this Cook job?
   Ans: This Cook job has 09:00 AM - 06:00 PM timing.