Chef de Partie

Job Responsibilities

**Responsibilities**:
**Position Purpose**
Assist the Executive Chef in providing innovative and artistically superior, and cost efficient food and beverage products that enhance the reputation of all the food outlets, at the same time, meeting the established quality and presentation standards.**Managerial Responsibilities**
- Staffing and Scheduling of various outlets and main kitchen and allocation of duties.
- Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
- Facilitate learning and development for all the team members
- Performance Appraisal/ Management of the staff in the department.

**Operational Responsibilities**
- Assist the Executive Chef/Sous Chef in developing and standardizing new recipes.
- Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.
- Co-ordinate with the Purchase department regarding procurement of various items based on the stock levels and usage in the kitchen.
- Monitor adherence to Safety, Hygiene and Cleanliness standards.
- Assist the Executive chef in the area of Food Festivals, Menu planning & Pricing.
- Work closely with the Purchase Manager for developing Standard Purchase Specifications for various items.
- Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and Co-ordinate with the Engineering department for the repairs and maintenance.
- Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products.
- Review the monthly business reports of the hotel, specifically F & B report and assist the Executive Chef/Sous Chef in developing a work plan.
- Address any grievance and counseling issues among the department staff.
- Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc.

**Requirements**:
**Knowledge/Skills**
- Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards.
- Techniques in quantity food production
- Inventory management
- Working knowledge of MS Office
- Food Costing and Menu pricing techniques

**Education**
- Diploma in Hotel Management / Apprenticeship and specialized training from a culinary institute

**Experience**
- Progression through various positions in the food production department, handling various satellite kitchens and a minimum of 2 - 3 years experience in managing satellite kitchens/main kitchen.

Job Requirements

**Requirements**:
**Knowledge/Skills**
- Thorough knowledge of Indian cuisines, cooking styles, hygiene & safety standards.
- Techniques in quantity food production
- Inventory management
- Working knowledge of MS Office
- Food Costing and Menu pricing techniques

**Education**
- Diploma in Hotel Management / Apprenticeship and specialized training from a culinary institute

**Experience**
- Progression through various positions in the food production department, handling various satellite kitchens and a minimum of 3 - 5 years experience in managing satellite kitchens/main kitchen.