Chef de Partie

Job Responsibilities

**Chef-de-partie (CDP),South Indian.**

**Position Purpose**
To prepare food according to standardized recipes and to keep areas and equipment clean (especially, south Indian food).

**Responsibilities**
- Cooking and presentation as per the standardized recipes
- Maintaining mis-en-place
- Maintaining cleanliness and hygiene
- Storage of food and provisions
- Maintain quality & consistency
- Control wastage
- Allocation of jobs to Commis II, III and apprentices
- Effective utilization of raw materials
- Assists in food trial for menu changes
- Adherence to T.B.E.M processes.
- Adherence to ISO 14001 Environmental Management System, ISO 22000 ,EMPs & O&Ts, OCPs and training of staff.
- Enabling and adherence of the principles and work practices detailed under HACCP System in the department viz., Food Safety, Hygiene and Cleanliness, Health, Storage etc as applicable to the area of your work place.
- To coordinate and cooperate with F&B Service, Room Service, Purchase and Stores department
- In addition to the above functions, any other assignment / job given by the Management occasionally or on a daily basis to be performed respectively
- To assist the Executive Chef /Sous Chef in optimizing payroll costs by maximizing productivity and efficiency of employees.

**Reporting Relationship**

Reports to the Executive Chef

**Interdepartmental Interaction**

Varying degree of interactions with F&B Service, Kitchen Stewarding and Engineering

**Task Statements**
- To assist in developing the new menus / buffet specialties to meet the market needs along with the Executive Chef/ Sous chef.
- To develop standardized recipes / cards.
- To ensure that culinary standards comply with hotel policies and minimum standards
- Innovate the cuisine and menus to go with market trends.
- Co-ordinate with the Purchase department regarding procurement of various items based on the stock levels and usage in the kitchen.
- Encourage creativity of the staff through food trials of new dishes
- To monitor all operating costs and take corrective action to reduce expenses
- To train and develop the team according to the annual plan along with the chef and the training department.
- To maintain discipline and maximum employee output.
- To work in any section of the kitchen as and when required.
- To ensure that the kitchen equipment are maintained according to TPM standards.
- To maintain good working relationship with colleagues and with other allied department.
- To maintain high standard of personal appearance and hygiene at all times.
- Review the monthly business reports of the hotel, specifically F & B report and assist the Executive Chef/Sous Chef in developing a work plan.
- To carry out any other duties assigned by the Executive Chef.
- To respond to change in the department function as dictated by the company or the hotel.
- To check the raw material for its quality and quantity.
- To ensure first in first out system is followed in the outlet.
- To ensure that dishes are prepared according to recipes and specification.
- To ensure that he/she is present during the in peak hour of business.
- To control waste and losses and keep them to the minimum.
- Record guest comments and complaints and any reports from time to time.
- To ensure that all employees report to duty punctually, wearing the correct uniform.

**Requirement**
**Knowledge / Skills**
- Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards.
- Specialization required in either of the following: Indian/ Continental / Chinese / Pastry/ Mediterranean / Butchery
- Knowledge of various aspects of food and nutrition, calorie values etc.
- Techniques in quantity food production and dispensing

**Education**
Apprenticeship and specialized training from a culinary institute

Job Requirements