Demi Chef De Partie

Demi Chef De Partie

Prime Function:

• Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards.
• Ensure that all HACCP procedures are followed and clear records are maintained at all the times.
• Any matter which may effect the interests of Grand Mercure Bengaluru Gopalan Mall should be brought to the attention of the Management.

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 and design in consultation with the Sous Chef.

• 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.

• Control and analyze on an on-going basis the following:

• Quality levels of production and presentation,

• Guest satisfaction,

• Operating food cost,

• Cleanliness, Sanitation, and Hygiene.

• Responsible for the preparation of menus under the direct supervision of Executive Sous Chef, taking into consideration of the following:

• Local requirements,

• Competition,

• Trends,

• Availability of ingredients &

• Food cost.

• Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team.

Qualifications

• Diploma or Degree in Hotel Management, specializing in Culinary Arts.

• Additional Information

• 2–4 years of experience in a professional kitchen, preferably in a hotel or reputed restaurant.

• Knowledge of food hygiene, sanitation, HACCP standards, and safe food handling practices.