Demi Chef De Partie - Tandoor - Pullman Chennai Anna Salai
Demi Chef De Partie - Tandoor - Pullman Chennai Anna Salai
Posted on :
21-06-2025
Employer Active
1 Vacancy
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Job Description
Kitchen Planning
- Plan and coordinate the activities of the team to ensure operative effectiveness.
- Follow guidelines laid by the Executive Chef on menu plan
- Ensure stock levels are maintained by calculating inventory ordering and retrieving supplies.
- Estimate daily and weekly requirements as per the process laid.
People Management
- 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.
Financial Management
- 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.
Operational Management
- 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 promptly 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 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.
Qualifications :
- Minimum Primary school education
- Additional certification(s) from a reputable Culinary school will be an advantage
- Minimum 2 years of relevant experience in a similar capacity
- Good reading writing and oral proficiency in English language
- Ability to speak other languages and basic understanding of local languages will be an advantage
Additional Information :
- WHAT IS IN IT FOR YOU:
- Come As You Are
- Work With Purpose
- Grow Learn and Enjoy
- Explore Limitless Possibilities
Remote Work :
No
Employment Type :
Full-time
Employment Type
Full-time
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