Chef De Partie - South Indian Cuisine

Chef De Partie - South Indian Cuisine

Job Description

Key Responsibilities

• Food & Beverage Production Planning

• 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.

• People Management

• 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.

• Financial Management

• 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.

• Operational Management

• 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 Restaurant Manager & Assistant Manager, 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 Executive Sous chef or Executive chef.

• Attend to day-to-day problems and needs concerning equipment and food supplies.

• Coordinate operations with Department Associates, Team Leaders 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 / Executive Sous Chef.

• Handle additional responsibilities as and when delegated by the Management.

• Hygiene / Personal safety / Environment:

• Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations

• Respects the instructions and safety guidelines for the equipment (s)he uses

• Applies the hotel's security regulations (in case of fire etc)

• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).

Qualifications

• Minimum Primary school education
• Additional certification(s) from a reputable Culinary school will be an advantage
• Minimum 2 years of relevant experience in a similar capacity
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage