Chef De Partie

4 weeks ago

Lucknow, India AccorHotel Full time
  • Responsible for the efficientlyand profitable functioning of the Kitchenassigned.
  • Ensure that Mercures standards areapplied to the production of food and the cleanliness of thekitchen and equipment.
  • Ensure that the hygienestandards are maintained by the team in accordance with setstandards.
  • Support the Executive Chef Sous Chef& Chef De Partie in all phases of the kitchensoperations.
  • Ensure HACCP procedures arefollowed and clear records are kept at alltimes.
  • Any matter which may effect theinterests of hotel should be broughtto the attention of the Management.
  • Plan andcoordinate the activities of the team to ensure operativeeffectiveness.
  • Ensure par stock levels aremaintained by calculating inventory ordering and retrievingsupplies.
  • Ensure to contribute to achieve theobjectives set within the Culinarydepartment.
  • Manage the team to ensure theproper use of equipment and efficient completion of alltasks.
  • Monitor grooming and personal hygiene ofthe team to ensure that the standards aremaintained.
  • Ensure that the team has beentrained for all safety provisions.
  • Analyze foodcosts and determine most costeffective recipes while ensuring thatstandards are maintained.
  • Identify optimal costeffective use of the resources and educate the team on thesame.
  • Monitor the operations of the assignedfunction to ensure that the food wastage isminimized.
  • Ensure that all dishes are preparedaccording to the recipe and to the correctquantity.
  •  To ensure that the sectionis being kept clean and tidy at all times as per thestandards.
  •  Closely communicate withAssistant Manager Outlet on special functionsbooking menu item availability service problems guest comments andguest preferences.
  •  Ensure to takeextra care to prevent the use of contaminated products in anyprocess of food preparation.
  •  Monitorthe presentation of food to ensure that it complies with companystandards and set guidelines.
  •  Toensure that Commis chefs receive the appropriate training andoptimum guidance.
  •  Ensure that allstocks are kept under optimum conditions and any anticipatedshortages are communicated promptly to the Sous chef or Executivechef.
  • Attend to daytoday problems and needsconcerning equipment and foodsupplies.
  • Coordinate operations with DepartmentAssociates Executives and other Departmental Managers to ensureoperational readiness efficiency in resource utilization and theprompt delivery of services.
  • Ensure to monitorquantity and quality of food products to ensure compliance with thestandards.
  • Strictly follow all recipes methodsand instructions from the Executive Chef / SousChef.
  • Handle additional responsibilities as andwhen delegated by theManagement.

Qualifications:

Diploma / Degree in HotelManagement or any other equivalentqualifications.


RemoteWork :

No


EmploymentType :

Fulltime

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