Bangalore, Demi Chef De Partie

About the job

I. Role PurposeThe Demi Chef De Partie operates with full proficiency across kitchen & pizza stations while taking ownership of food safety, quality, training, and team performance. The role spans hands-on culinary execution, coaching and certifying junior team members, and supporting day-to-day operational and workforce management, embodying Pizza 4Ps culture of craftsmanship and Omotenashi.II. Key Accountabilities1. Culinary Execution & Operational Quality

• Operate independently across all assigned kitchen stations with speed, accuracy, and consistent quality.
• Execute complex preparations including pizza crafting, pastry, or specialty items per recipes and quality standards.
• Own section performance during shifts: pacing, accuracy, and output quality.
• Supervise daily kitchen operations to ensure full compliance with SOPs for preparation, finishing, and plating across all sections.
• Conduct regular quality checks, monitor quality-check outcomes, and ensure corrective actions are taken where necessary.2. Food Safety & Hygiene Management
• Uphold and enforce all sanitation and food safety standards across the section
• Monitor ingredient quality and temperature compliance, both personally and across the team
• Flag and escalate any food safety, quality, or equipment concerns immediately
• Ensure full compliance with Food Safety Management requirements and associated training
• Maintain zero tolerance for food safety violations.3. Training & People Development
• Coach Pre, Junior, and Senior Partners on kitchen technique, safety standards, and SOP execution
• Demonstrate correct procedures through live on-the-job modelling; provide real-time, constructive feedback
• Conduct on-the-job training and certification, including delivery and tracking of skill credits and SOP practical assessment
• Support onboarding of new team members by guiding their first shifts and sharing institutional knowledge
• Evaluate training effectiveness through feedback and improvement tracking; identify individual and team training need
• Support continuous learning and certification progress across the Kitchen Career Pathwa4. Team Leadership & Performance Management
• Monitor kitchen section dynamics during shifts; proactively redistribute tasks to prevent bottleneck
• Lead section briefings and shift handovers; communicate critical guest and kitchen information accurate
• Lead, coach, and motivate Trainers and Partners to achieve daily performance goal
• Conduct on-the-job observations, feedback sessions, and one-on-one discussions
• Track team performance indicators quality, hygiene, efficiency, and training completion and contribute to store-level quality and guest feedback scores