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Company Description :
Bombon is an all-day cafe known for serving breakfast favorites and cafe classics from morning through late evening. The cafe focuses on fresh, premium ingredients to deliver high-quality dishes and a consistent guest experience. Bombon features 100% Arabica, single-estate origin Indian specialty coffee, highlighting a commitment to craft beverages. The cafe operates from 8 AM to 10 PM on weekdays and extends hours to 11 PM from Friday to Sunday, offering a vibrant environment throughout the day. Team members join a fast-paced, guest-focused setting with opportunities to grow culinary and hospitality skills.
Role Description : The Chef De Partie is a full-time, on-site role based at Bombon Hospitality in the Pune Division. This role is responsible for managing a specific section of the kitchen, preparing and plating dishes to cafe standards, and ensuring consistent quality and presentation for all-day breakfast and cafe menu items. Day-to-day tasks include mise en place, cooking during service, monitoring portion sizes, maintaining kitchen hygiene and food safety, and coordinating with other sections for smooth operations. The Chef De Partie supports menu execution, assists in training junior team members, and collaborates with the Head Chef to implement new dishes and seasonal specials. The role also involves maintaining stock levels for the assigned section, minimizing waste, and communicating effectively with the front-of-house team during service.
Qualifications :
- Strong culinary skills in breakfast, cafe-style cuisine, and hot and cold kitchen preparations; ability to manage a specific section independently.
- Knowledge of food safety, hygiene standards, and kitchen sanitation practices; adherence to health regulations and proper storage procedures.
- Experience in a fast-paced cafe, restaurant, or hotel kitchen environment; ability to handle busy service periods calmly and efficiently.
- Teamwork and communication skills to coordinate with chefs, kitchen staff, and front-of-house team members.
- Attention to detail in plating, portion control, and consistency of taste and presentation.
- Basic inventory and stock management skills, including monitoring supplies and reducing food waste.
- Relevant culinary education or professional kitchen training is preferred; prior experience as a Commis Chef or Chef De Partie is an advantage.
- Flexibility to work shifts, weekends, and peak hours within the cafe’s operating schedule.
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