Chef de Partie

The primary role of Chef De Partie is to focus on successfully accomplishing the daily objectives in Restuarnt .He/She while personally assisting in all areas of the kitchen, including food production, purchasing and kitchen sanitation, leads the respective kitchen teams under his command. The Chef De Partie helps in ensuring guest and employee satisfaction while maintaining the operation budget.

Responsibilities

Ensure proper allocation of duties and tasks to the team and leave planning of the team.
Ensure the quality of the preparation is maintained as per the standards set by the company.
Ensure proper presentation of the food dished out in the kitchen.
Ensure proper planning of menus as required for the buffets, parties, etc,
Ensure budgeted food cost figure are met
Ensure quality of raw materials are mentioned.
Ensure proper requisition and purchase of materials as required.
Ensure there is no over stocking of raw materials, and proper par stock is maintained for all items.
Ensure there is least no. of non-availability of items from the menu.
Ensure proper communication with the service staff in regards to non-availability of dishes, need to sell items etc..
Ensure highest standards of hygiene and safety is maintained in the kitchen.
Ensure FIFO is followed and no items past shelf life is kept or used in the kitchen.
Ensure proper training of the team for food preparation, storing of food, hygiene aspects etc .
Ensure proper interactions with the guests in the restaurant for maintenance of guest relations etc.
Ensure standard processes are followed for the preparation and service of food.
Ensure proper selection and training of junior team members.
In conjunction with the Executive-chef develop and improve recipe and standards.
Ensure all equipments in the kitchen are well maintained and clean at all times, and used as per standard operating procedures.
Ensure daily review of work schedules and execution done by the team in terms of pre preparations, work area readiness, mis-en-scene, hygiene etc.
Conduct daily briefing of the team and communicate all relevant information and maintain relevant registers.
Keep a track of wastages and spoilages (with valid reasons) and ensure it is kept to a minimum
Ensure opening and closing stocks are maintained on a daily basis.
Qualifications

Diploma / Degree in Hotel Management from a recognized university.
Work Experience

5-10 years of work experience in Food Production.
Candidates with prior experience with reputed hotels will be preferred.
Skill Requisite

Strong knowledge of food preparation and their receipes, Food Safety knowledge, attention to detail, creativity, time management skill, ability to work under pressure, team leadership skill.
Job Types: Full-time, Regular / Permanent, Fresher, Contractual / Temporary
Contract length: 12 months

Pay: From ₹20,000.00 per month

Benefits:

Food provided
Schedule:

Day shift
Evening shift
Flexible shift
Rotational shift
Supplemental pay types:

Performance bonus