Chef de Partie

1 day ago

Goa, India IHCL Full time

Job Responsibilities
- Undersands the hotel annual business strategy.
- Follows departmental goals and strategies and ensure alignment with the hotel business strategy.
- 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.
- 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 Junior Sous 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 Junior Sous 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 Junior Sous 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 Sous 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)

Job Requirements

Cost Management

Knowledge of HR, Training, Sustainability

Internal Software Knowledge

Written & Verbal Communication

Guest Feedback System

Computer Skills

Equipment Knowledge & Management

Safety & Hygiene Practices

Analytical Approach

Result Orientation

Customer Centricity

Managing Crisis

Decision Making

Mutual Respect

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