Demi Chef De Partie - Bakery

Novotel Bengaluru Outer Ring Road, Bengaluru, India

Demi Chef De Partie - Bakery

Region MEA SPAC

Job Information

Location

Novotel Bengaluru Outer Ring Road, Bengaluru, India ExternalReference REF121599S

Job Description

Key Responsibilities

• Kitchen Planning

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

• Follow guidelines laid by the Executive Chef on menu plan

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

• Estimate daily and weekly requirements as per the process laid.

• People Management

• Provide effective support to the team to enable them to provide a range of effective and efficient services.

• Ensure that the team has been trained for all safety provisions.

• Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.

• Prepare Duty rosters for the team in order to ensure operative effectiveness.

• Maintain appropriate staffing levels in order to consistently provide excellent guest service.

• Financial Management

• Monitor the operations of the department to ensure that the food wastage is minimized.

• Ensure to maximize employee productivity in order to minimize payroll costs.

• Identify optimal, cost-effective use of the resources and educate the team on the same.

• Operational Management

• Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments profit.

• To ensure that the preparation and presentation of food complies with the standards.

• To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.

• Ensure that company and statutory hygiene standards are maintained.

• Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.

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

• Quality levels of production and presentation,

• Guest satisfaction,

• Operating food cost,

• Responsible for the preparation of menus under the direct supervision of Executive Sous Chef.

Qualifications

• Diploma or certification in Culinary Arts or equivalent.

• Minimum 1–2 years of experience in a similar position, preferably in a hotel or fine-dining restaurant.

• Strong knowledge of Western cuisine techniques and ingredients.

• Good understanding of food hygiene and safety standards.

• Ability to work under pressure and in a fast-paced environment.

• Positive attitude, team player, and willingness to learn.

• Additional Information

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