Demi Chef De Partie

• 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 Novotel Kolkata Hotel & Residences should be brought to the attention of the Management.
• 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 Executive Sous Chef.
• Ensure stock levels are maintained by calculating inventory ordering and retrieving supplies.
• Estimate daily and weekly requirements as per the process laid.
• 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.
• 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.
• 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.

Additional Information :

Employee benefit card offering discounted rates at Accor hotels worldwide.

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Opportunity to grow within your property and across the world!

Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental Social and Governance (ESG) activities.

Remote Work :

No

Employment Type :

Full-time