Chef de Partie

Job Responsibilities
- For Outlet Chef-in-Charge at Lobster Village at Taj Exotica Resort and Spa, Goa - the Sea Food Grill Shack Restaurant at the hotel, which is seasonally operational
- Manages kitchen shift operations and ensures compliance with all the set policies, standards and procedures
- Conducts regular departmental staff meetings to ensure an effective two-way communication process is followed.
- Inspects the equipment condition on a regualar basis and informs the Executive Chef if a replacement is required.
- Inspects the kitchen areas regularly to note and immediately rectify operational flaws if any.
- Estimates daily production needs on a weekly basis and communicates production needs to the Executive Chef
- Assists Executive Chef with all kitchen operations and preparation.
- Ensures proper portion, arrangement and food garnish to be served.
- Monitors the quantity of food that is prepared.
- Maintains kitchen logs for food safety.
- Ensures quality consistency of mise-en-place and finished food and ensure team members are assigned to carry out tasks as per standard recipe in the kitchens.
- Assists in determining how food should be presented and creates decorative food displays.
- Ensures standard recipe and brand standard specifics, portion control and wastage control processes are followed by the team members.
- Assists in the set up of buffet displays and enures it is done as per restaurants' standards

'*Contributes in creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results
- Ensures to meet guests with preferences such as repeat guests, VIPs, Inner-circle and Chambers Members are communicated and delivered by the concerned departments.
- Enhances culinary experiences by creating innovative concepts like Food Festivals.

'*Drives set restaurants goals which is in line with the department strategies. Communicate goals, conducts Job-Chats (quarterly performance reviews), analyse performance and provide relevant input to Executive Chef for training programs.
- To identify the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills in consultation with Executive Chef
- Escalates misconduct by the team member to the HOD and participates in the disciplinary procedure. Must adhere to the standards of Tata Code of Conduct and values of IHCL.
- Conducts training as per the training calendar and recommend suitable training programs to address individual capability gaps to the Executive Chef. Participate in certification of team members in key skills.
- Ensures self and team members attend appropriate core training classes.
- Maintain a culture of recognition by actively participating in the STARS (Special Thanks and Recognition System) Program.
- Demonstrate a culture of Trust, Awareness and Joy by conducting departmental meetings, reviewing V-Connect feedback, drawing and implementing suitable action plans in consultation with the Executive Chef.

'*Ensures full compliance to Safety/Hygiene and TPAM (Taj Positive Assurance Model) and takes corrective measures.
- Ensures storage, labelling and shelf life norms are done as per FSSAI (Food Safety and Standard Authority of India) guidelines.
- Monitors the entire shop floor operations and conduct random checks on all processes to ensure hygiene, quality and adherence to standards.
- Follows the internal audit checklists as per the IHCL Safety Guidelines.
- Adheres to all departmental legal compliances.

'*Identify risks and develop HIRA (Hazard Identification and Risk Assessment).
- Ensures adherence to HACCP systems, Critical Control Points, OPRPS and control measures in the FSMS systems are verified and documented and validated.
- Adheres to roles and responsibilities pertaining to safety as defined by the hotel from time to time as per the PCM (Progressive Consequence Management) SOP and IMBC (Incident Management and Business Continuity)

'*Manages and allocates resources to optimize cost in line with targets and conduct periodic reviews.
- Monitors the procurement of various items for all the restaurants based on stock levels and usage in the kitchens.
- Follows the set standards with regards to wastage, spoilage records and consumption record of all the restaurants.
- Monitors the quantity of raw materials and ensure indents are in line with the food cost budgets of the restaurant.
- Assists in sourcing best products constantly and aims to improve quality by developing purchase specifications for products.

'*Undersands the hotel annual business strategy.
- Follows departmental goals and strategies and ensure alignment with the hotel business strategy.

Job Requirements

The Chef de Partie assits the Junior Sous Chef in the Food & Beverage/Culinary Operations. The position ensures Food Production Operations meet the brands' standards, targets customer needs, ensures associate satisfaction, focuses on growing revenue, ma