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.

Qualifications and Skills

• 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 company’s 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.

Roles and Responsibilities

• 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.