Demi Chef de Partie

KeyResponsibilities:

KitchenPlanning

• Plan andcoordinate the activities of the team to ensure operativeeffectiveness.
• Follow guidelines laid by theExecutive Chef on menu plan
• Ensure stock levelsare maintained by calculating inventory ordering and retrievingsupplies.
• Estimate daily and weeklyrequirements as per the processlaid.

PeopleManagement

• Provideeffective support to the team to enable them to provide a range ofeffective and efficientservices.

• Ensure that theteam has been trained for all safetyprovisions.
• Motivate and develop the team toensure smooth functioning of the department and promoteteamwork.

• Prepare Dutyrosters for the team in order to ensure operativeeffectiveness.
• Maintain appropriate staffinglevels in order to consistently provide excellent guestservice.

FinancialManagement

• Monitor theoperations of the department to ensure that the food wastage isminimized.
• Ensure to maximize employeeproductivity in order to minimize payrollcosts.
• Identify optimal cost effective use ofthe resources and educate the team on thesame.

OperationalManagement

• Supervisethe function of the kitchen team facilities and costs hencecontribute towards maximizing the overall Food & Beveragedepartments profit.
• To ensure that thepreparation and presentation of food complies with thestandards.
• To rearrange duties and rosters asnecessary to ensure that all tasks are correctly and timeouslycompleted.
• Ensure that company and statutoryhygiene standards are maintained.
• Responsiblefor the production preparation and presentation of all food itemsin the assigned function to ensure highest quality at alltimes.
• Handle additional responsibilities asand when delegated by the Management.
• Controland analyze on an ongoing basis thefollowing:
  • Quality levels of production andpresentation
  • Guestsatisfaction
  • Operating foodcost
  • Cleanliness Sanitation andHygiene.

• Responsiblefor the preparation of menus under the direct supervision ofExecutive Sous Chef taking into consideration of thefollowing:
  • Localrequirements
  • Competition
  • Trends
  • Availabilityof ingredients &
  • Foodcost.

• Ensureto maintain appropriate grooming standards hygiene and code ofconduct of theteam.

Hygiene/ Personal safety /Environment:

•  Ensuresthat the workplace and storage areas remain clean and tidy and thesafety of consumable goods by always respecting HACCPregulations
• Respects the instructions andsafety guidelines for the equipment (s)heuses
• Applies the hotels security regulations(in case of fire etc)
• Applies the ISO 9001quality certification requirements that impact his/herrole
• Respects the hotels commitments to theEnvironment Charter (saving energy recycling sorting waste etc) andmeets Novotel ISO 14001 environmental commitments as applicable tothe role if the hotel is involved in theprogramme.

KeyContacts

Liaiseswith

Responsible for(as assigned)

Culinaryteam

Food & Beverage Serviceteam

CommisChef

Remote Work :

No

EmploymentType :

Fulltime