Cdp - Indian

2 days ago

Delhi Delhi, India Rakabi The Fern Resort, Igatpuri Full time

**Department**: Production

**Responsible To**: Executive Chef, Executive Sous Chef, Jr. Sous Chef

**Job Summary**:
The Team Leader Sr. Chef De Partie, operating under the guidance of superiors, holds a pivotal role as the intermediate link between section control and overall kitchen management. This position is responsible for overseeing the activities within a specific kitchen.

**Established Duties**:

- **Adherence to Mission and Values**: Abide by the hotel's mission statement, values, and rules.
- **Kitchen Management**: In charge of all activities in a particular kitchen, planning, and organizing the work of Commis Trainees, providing on-the-job training, emphasizing proper equipment use, adherence to standardized recipes, and following food safety procedures.
- **Menu Planning**: Possess a copy of the menu to plan and organize the mis-en-place and work accordingly.
- **Delegation**: Delegate tasks to team members by breaking them down into different assignments.
- **Raw Material Management**: Prepare daily indents for raw materials based on menus, estimated guest numbers, and daily experience forecasting. Supervise and check the daily pickup of stores.
- **Sanitation**: Ensure daily sanitation of work areas, storage areas, fridges, and walk-ins, liaising with the kitchen steward.
- **Team Briefing**: Brief team members at the beginning of each shift, ensuring they are well-groomed, well-mannered, and follow safe working practices.
- **Recipe Development**: Assist the Senior Chef in developing standardized recipes, conducting yield tests, innovating new dishes, and creating duty rosters.
- **Guest Interaction**: Regularly interact with outlet guests, suggesting dishes, and gathering valuable feedback.
- **Quality Control**: Check every food order for correct plate presentation, portion size, taste, and garnish.
- **Team Collaboration**: Work hands-on with co-workers in his and other departments, fostering a collaborative team environment.
- **Conflict Resolution**: Handle conflicts at the junior staff level through counselling.

**The Team Leader Sr. Chef De Partie plays a crucial role in maintaining kitchen efficiency, quality, and environmental responsibility, working closely with the Executive Chef, Executive Sous Chef, and Jr. Sous Chef.

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