Culinary Team Lead

2 days ago

Jaipur, Rajasthan, India AccorHotel Full time

Job Summary:

We are seeking a highly skilled and experienced Culinary Team Lead to join our team at AccorHotel. As a key member of our culinary department, you will be responsible for the efficient and profitable functioning of the kitchen assigned to you.

Key Responsibilities:

  • Ensure that Fairmont Jaipur standards are applied to the production of food and the cleanliness of the kitchen and equipment.
  • Ensure that the highest standards of hygiene are maintained by the team in accordance with set standards.
  • Support the Executive Chef, Executive Sous Chef, and Chef de Cuisine in all phases of the kitchen's operations.
  • Ensure that HACCP procedures are followed and clear records are kept at all times.
  • Bring any matters that may affect the interests of the hotel to the attention of management.

Food and 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:

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

Operational Management:

  • Ensure that all dishes are prepared according to the recipe and to the correct quantity.
  • Ensure that the section is being kept clean and tidy at all times as per the standards.
  • Closely communicate with the Restaurant Manager and Assistant Manager on special functions, booking, menu item availability, service problems, guest comments, and guest preferences.
  • 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.
  • 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.
  • Monitor the 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 management.

Qualifications:

You will have:

  • A minimum of 4 years recent experience in a hotel or restaurant kitchen at a comparable level of luxury service; and 3 years as a certified Journeyman in a 1st cook or similar role.
  • Interprovincial Red Seal or international equivalent.
  • Current Food Safe level 1 or equivalent recognized food safety certificate.
  • 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.
  • Ability to taste all food products, i.e., meats, seafood, produce, dry goods, dairy.
  • 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 coworkers.
  • Excellent organizational skills and shows initiative with the 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 guest expectations.
  • Ability to work flexible shifts, evenings, weekends, holidays, with either early start or late finish times.
  • Impeccable grooming and presentation.

Remote Work:

No

Employment Type:

Full-time

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