Chef De Partie

4 months ago

Lucknow, India MERCURE Full time
Job Description

  • Responsible for the efficiently and profitable functioning of the Kitchen assigned.
  • Ensure that Mercure’s standards are applied to the production of food and the cleanliness of the kitchen and equipment.
  • Ensure that the hygiene standards are maintained by the team in accordance with set standards.
  • Support the Executive Chef, Sous Chef & Chef De Partie in all phases of the kitchen's operations.
  • Ensure HACCP procedures are followed and clear records are kept at all times.
  • Any matter which may effect the interests of hotel should be brought to the attention of the Management.
  • Plan and coordinate the activities of the team to ensure operative effectiveness.
  • Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
  • Ensure to contribute to achieve the objectives set within the Culinary department.
  • Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
  • Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
  • Ensure that the team has been trained for all safety provisions.
  • Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
  • Identify optimal, cost effective use of the resources and educate the team on the same.
  • Monitor the operations of the assigned function to ensure that the food wastage is minimized.
  • Ensure that all dishes are prepared according to the recipe and to the correct quantity.
  •  To ensure that the section is being kept clean and tidy at all times as per the standards.
  •  Closely communicate with Assistant Manager - Outlet, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
  •  Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
  •  Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
  •  To ensure that Commis chefs receive the appropriate training and optimum guidance.
  •  Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Sous chef or Executive chef.
  • Attend to day-to-day problems and needs concerning equipment and food supplies.
  • Coordinate operations with Department Associates, Executives and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
  • Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
  • Strictly follow all recipes, methods and instructions from the Executive Chef / Sous Chef.
  • Handle additional responsibilities as and when delegated by the Management.

Qualifications

Diploma / Degree in Hotel Management or any other equivalent qualifications.



Additional Information

3-5 Years of experience in Culinary Asian Cuisine with branded hotels.

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