Bangalore, demi chef de partie

I. Role Purpose

The 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 4 P's culture of craftsmanship and Omotenashi.

II. Key Accountabilities

1. 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 Pathwa

4. 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 Encourage a growth mindset and foster a culture of accountability and collaboration Maintain smooth communication with Service and Pizza sections for efficient operations

5. Workforce, Shift & Resource Management

Support development and management of work schedules, ensuring appropriate manpower allocation and shift coverage Plan daily task assignments and maintain fair workload distribution across the team Monitor attendance, punctuality, and labour discipline Supervise ingredient requisition, storage, and stock rotation according to company standard Control food waste, material usage, and inventory accuracy; coordinate with Kitchen AM/RM for efficiency and cost awareness

6. Continuous Improvement & Culture

Identify gaps in skill, SOP adherence, or process efficiency, and flag recurring quality issues with suggested solutions Recommend and help implement improvement initiatives to enhance workflow and quality; lead small Kaizen projects where application Share best practices and observations with Trainers, Leaders, and other store teams Participate in advanced training programs, certifications, and Leadership pathway activities Champion Pizza 4 P's culture of craftsmanship and Omotenashi within the Back of House team Contribute to partner engagement, retention, and a positive, respectful working environment

7. Compliance & Reporting

Comply with all Food Safety, Personal Hygiene, and Workplace Safety policies at all times Maintain accurate training records and certification updates; support periodic reporting on training progress and quality-control results Ensure full compliance with workplace safety, grooming, and attendance standards Ensure Pre/Junior Partners comply with SOPs during operation Maintain high confidentiality in team matter

III. Requirements

Essential

Minimum High School / Diploma. 3–8 years of restaurant or hospitality experience. English communication skills. Proven experience in guest complaint handling, team supervision, and floor operations Ability to work flexible shifts, weekends, and public holidays. Strong leadership, problem-solving, and team coaching skills.

Preferred

Experience in high-volume casual or family dining environments. Background in training and mentoring team members

IV. Compensation &

Benefits Competitive salary, allowances, and performance-based incentives. Private healthcare insurance. Leadership development and training programs. Career growth opportunities within a fast-expanding brand Dynamic and supportive work environment.