Chef de Partie @ It

**Department**:Food & Beverage Production**

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**Designation**:Chef De Partie**

**Reports To**:Executive Chef**

**Prime Function**:
ü Responsible for the efficiently and profitable functioning of the Kitchen assigned.
- ü Ensure that ibis, Thane standards are applied to the production of food and the cleanliness of the kitchen and equipment.
- ü Ensure that the hygiene standards are maintained by the team in accordance with set standards.
- ü Ensure procedures are followed and clear records are kept at all times.
- ü Any matter which may affect the interests of
**ACCOR** should be brought to the attention of the Management.
- ü Facilitates the functioning of and / or oversees the functioning of F&B Production or any other Department in the Hotel when necessitated by circumstances and as mandated by the General Manager. This would be over and above regular stipulated responsibilities and duties

**Key Responsibilities**:
**_Food & Beverage Production Planning_**

ü Plan and coordinate the activities of the team to ensure operative effectiveness.

ü Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.

**_People Management_**

ü Ensure to contribute to achieve the objectives set within the Food &Beverage Production department.

ü Manage the team to ensure the proper use of equipment and efficient completion of all tasks.

ü Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
- ü Ensure that the team has been trained for all safety provisions.

**_Financial Management_**

ü Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.

ü Identify optimal, cost effective use of the resources and educate the team on the same.
- ü Monitor the operations of the assigned function to ensure that the food wastage is minimized.

**_ Operational Management_**

ü Ensure that all dishes are prepared according to the recipe and to the correct quantity.
- ü To ensure that the section is being kept clean and tidy at all times as per the standards.
- ü Closely communicate with Assistant F&B Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.

ü Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.

ü Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
- ü To ensure that Culinary Associates receive the appropriate training and optimum guidance.
- ü Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous Chef.
- ü Attend to day-to-day problems and needs concerning equipment and food supplies.

ü Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.

ü Ensure to monitor quantity and quality of food products to ensure compliance with the standards.

ü Strictly follow all recipes, methods and instructions from the Executive Chef.
- ü Handle additional responsibilities as and when delegated by the Management.

**_ Key Contacts_**

**_Liaises with_**

**_Responsible for (as assigned)_**
- Food & Beverage -Production team- Food & Beverage -Service team- All HOD’s- DCDP- Culinary Associates- Trainees**Occupational Health & Safety**

**_Employee Responsibility_**

All employees are required to co-operate with the OHS Policy and Programs to ensure their own health and safety, and the health and safety of others, in the workplace.

**_Management’s Responsibility_**

Ø Each manager is responsible, and will be held accountable for taking all practical measures to ensure
- Ø That in the area of their control the OHS Program is complied with and employees are supervised and trained to meet their requirements under the Program.
- Ø Employees are consulted in issues which affect their health and safety, and any concerns that they may have are referred to management.

**Replacement and Temporary Mission**:**Employee Signature**

Be ready and responsible for any job, which may be assigned by the Management