Chef de Partie

3 months ago

Jaipur Rajasthan, India AccorHotel Full time

**Job Description** Prime Function**:

- Responsible for the efficiently and profitable functioning of the Kitchen assigned.
- Ensure that Fairmont Jaipur standards are applied to the production of food and the cleanliness of the kitchen and equipment.
- Ensure that the hygiene standards are maintained by the team in accordance with set standards.
- Support the Executive Chef, Executive Sous Chef & Chef De Cusinie in all phases of the kitchen's operations.
- Ensure HACCP procedures are followed and clear records are kept at all times.
- Any matter which may effect the interests of **hotel** should be brought to the attention of the Management.

**Key Responsibilities**:
**Food & Beverage Production Planning**:

- Plan and coordinate the activities of the team to ensure operative effectiveness.
- Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.

**People Management**:

- Ensure to contribute to achieve the objectives set within the Culinary department.
- Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
- Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
- Ensure that the team has been trained for all safety provisions.

**Financial Management**:

- Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
- Identify optimal, cost effective use of the resources and educate the team on the same.
- Monitor the operations of the assigned function to ensure that the food wastage is minimized.

**Operational Management**:

- Ensure that all dishes are prepared according to the recipe and to the correct quantity.
- To ensure that the section is being kept clean and tidy at all times as per the standards.
- Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
- Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
- Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
- To ensure that Commis chefs receive the appropriate training and optimum guidance.
- Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous chef or Executive chef.
- Attend to day-to-day problems and needs concerning equipment and food supplies.
- Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
- Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
- Strictly follow all recipes, methods and instructions from the Executive Chef / Executive Sous Chef.
- Handle additional responsibilities as and when delegated by the Management.

**Qualifications** Your experience and skills include**:

- A minimum of 6 years recent experience in a hotel or restaurant kitchen at a comparable level of luxury service; and 3 years as a certified Journeyperson in a 1st cook or similar role
- Interprovincial Red Seal or international equivalent
- Current Food Safe level 1 or equivalent recognized food safety certificate, (colleagues are responsible for maintaining their food safe certification)
- Successful demonstration of a high level of technical and artistic culinary skills assessed during a practical cooking test
- Successful demonstration of high level culinary and food safety knowledge assessed through a written test
- Willing and able to taste all food products - i.e. meats, seafood, produce, dry goods, dairy
- Completely fluent English language skills; both written and verbal
- A team leader with proven success in relationship building and supporting team performance
- A proven ability to communicate effectively, work within a team and delegate to others
- A proven ability to effectively train and develop co-workers
- Excellent organizational skills, and shows initiative with ability to work well with little supervision
- Exercises sound decision making, with the ability to prioritize tasks appropriately
- Demonstrated a high level of responsibility and accountability
- Demonstrated commitment to provide excellent service and exceed guests' expectations
- Must be able to work flexible shifts, evenings, weekends, holidays, with either early start or late finish times
- Impeccable grooming and presentation

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