Chef de Partie

15 hours ago

Coimbatore, India IHCL Full time

Job Responsibilities

**OBJECTIVE**

To ensure the highest standard of quality in food preparation and hygiene in his / her areas to achieve the optimum level of guest satisfaction and organizational profitability in an atmosphere of teamwork and high employee morale.

**KEY RESPONSIBILITIES**
- Ensures prompt, courteous, and accurate service to all customers to achieve a high level of guest satisfaction.
- Responsible for implementing hotel standards on food quality, preparation, and presentation in the sections.
- Recommends changes in systems and procedures to increase efficiency and improve service levels.
- Recommends changes in the menu by introducing new dishes/presentations.
- Ensures that the hygiene and cleanliness of the kitchen area are maintained as per pre-determined standards.
- Responsible for controlling food wastage, without compromising on food quality.
- Ensures proper security and safety of raw and cooked food/equipment by proper storage.
- Ensures that all the kitchen equipment is operated, maintained, and stored properly and is safe to use.
- Ensures all kitchen records are maintained properly at all times.
- Ensures that organizational policies and Leisure Brand Standards are adhered to by all in the department.
- Ensures availability of ingredients in the kitchen at all times in order to provide prompt service.
- Responsible for the organization of work within the kitchen at all times in order to provide prompt service.
- Responsible for the organization of work within the kitchen area including assignments, time schedules, and vacations of staff.
- Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.
- Provides constant on-the-job training and coaching to all the staff in the department.
- Assists Sous Chef with on-the-job training and classroom training for all kitchen and related F&B employees.
- Personally conducts key training.
- Attends behavioral and vocational training in own and related work areas to enhance skills and develop multifunctionality.
- Shares skills and knowledge with all employees.

Job Requirements

**Knowledge / Skill**
- Thorough knowledge of all sections of kitchen/ food production.
- Knowledge of volume production and ability to maintain the highest standards.
- Capable of managing and motivating a large diverse groups of employees.
- Communication and training skills.
- Specialized in one specific section of food production.

**Experience**
- Between 3 - 5 years experience as a Commis I in a 4 or 5-star international hotel or restaurant.

**Age**
- Between 23 - 40 years.

**Language
- Fluent in English /Hindi / local language.

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