Chef de Partie
Published date: 2024/01/10
- Location: New Delhi, Delhi, India
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Chef de Partie
Accor
New Delhi, Delhi
Apply
19 hours ago
Full–time
Job Description
• JOB PURPOSE
Exceed guest expectation in first attempt.
• KEY OPERATIONAL RESPONSIBILITIES
Financial
• Oversee the stock take and stock rotation for the assigned section.
• Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.
Operational
• To ensure the smooth preparation and service to company standards of all food items, ensuring quality, consistency and maximum food cost efficiency throughout.
• To ensure all employees arrive at work on a timely basis in clean, company specified uniforms, wearing safety equipment if appropriate.
• Follow-up on working schedules for all kitchen employees.
• To assist in the ongoing and scheduled training of all galley employees.
• To direct and motivate all galley employees.
• Monitor quality and specification of all items loaded ensure company standards are adhered to. Report all discrepancies to the chef.
• Monitor quality and presentation of all food items, provide corrective action where necessary.
• Provide training in HAACP procedures and ensure same is carried out on daily basis by all employees.
• Ensure all kitchen personnel are familiar with operation of all kitchen equipment.
• Ensure kitchen equipment, accessories, is adequately maintained. Submit repair requests and follow up wherever necessary.
• Ensure temperature logs for all refrigeration is taken by department heads on a daily basis. Monitor same and follow up on defective equipment.
• Follow-up on the daily requisitions from all kitchen outlets.
• Review food cost work sheet and daily issues with department heads. Plan any corrective action accordingly.
Business plan /Analysis
• To be aware of budgets and have handle on sales.
• Plan cost effective proposal for banquets.
Team Management
• To ensure decision making process is transparent and fair.
General Duty
• Should have a thorough knowledge of menus, recipes and preparation.
• Should be able to manage all kitchen operations in the absence of Culinary Director
• Should have through knowledge of HACCP procedures and regulation and should be able to guide and trained his team
• Should be able to manage his team
• Should be able to analyze issues and have the temperament to deal with it with in company guide lines
Chef de Partie
Accor
New Delhi, Delhi
Apply
19 hours ago
Full–time
Job Description
• JOB PURPOSE
Exceed guest expectation in first attempt.
• KEY OPERATIONAL RESPONSIBILITIES
Financial
• Oversee the stock take and stock rotation for the assigned section.
• Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.
Operational
• To ensure the smooth preparation and service to company standards of all food items, ensuring quality, consistency and maximum food cost efficiency throughout.
• To ensure all employees arrive at work on a timely basis in clean, company specified uniforms, wearing safety equipment if appropriate.
• Follow-up on working schedules for all kitchen employees.
• To assist in the ongoing and scheduled training of all galley employees.
• To direct and motivate all galley employees.
• Monitor quality and specification of all items loaded ensure company standards are adhered to. Report all discrepancies to the chef.
• Monitor quality and presentation of all food items, provide corrective action where necessary.
• Provide training in HAACP procedures and ensure same is carried out on daily basis by all employees.
• Ensure all kitchen personnel are familiar with operation of all kitchen equipment.
• Ensure kitchen equipment, accessories, is adequately maintained. Submit repair requests and follow up wherever necessary.
• Ensure temperature logs for all refrigeration is taken by department heads on a daily basis. Monitor same and follow up on defective equipment.
• Follow-up on the daily requisitions from all kitchen outlets.
• Review food cost work sheet and daily issues with department heads. Plan any corrective action accordingly.
Business plan /Analysis
• To be aware of budgets and have handle on sales.
• Plan cost effective proposal for banquets.
Team Management
• To ensure decision making process is transparent and fair.
General Duty
• Should have a thorough knowledge of menus, recipes and preparation.
• Should be able to manage all kitchen operations in the absence of Culinary Director
• Should have through knowledge of HACCP procedures and regulation and should be able to guide and trained his team
• Should be able to manage his team
• Should be able to analyze issues and have the temperament to deal with it with in company guide lines
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