Hozpitality - Chef de Partie
Location
Khopoli | India
Job description
Hotel Name
Company Description
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Job Description
Prime Function: - Responsible for the efficiently and profitable functioning of the Kitchen assigned.
- Ensure that Novotel 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, Executive Sous Chef & Chef De Cusinie 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 affect the interests of hotel should be brought to the attention of the Management.
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)
- Applies the ISO 14001 quality certification requirements that impact his/her role
- Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).
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