Chef de Partie

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Chef de Partie

Accor
New Delhi, Delhi
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1+ 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 Read more