Chef De Partie - Indian

• Responsible for the efficiently and profitable functioning of the Kitchen assigned.
• Ensure that Mercures standards are applied to the production of food and the cleanliness of the kitchen and equipment.
• Ensure that the hygiene standards are maintained by the team in accordance with set standards.
• Support the Executive Chef Sous Chef & Chef De Partie in all phases of the kitchens operations.
• Ensure HACCP procedures are followed and clear records are kept at all times.
• Any matter which may effect the interests of hotel should be brought to the attention of the Management.
• Plan and coordinate the activities of the team to ensure operative effectiveness.
• Ensure par stock levels are maintained by calculating inventory ordering and retrieving supplies.
• Ensure to contribute to achieve the objectives set within the Culinary department.
• Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
• Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
• Ensure that the team has been trained for all safety provisions.
• Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
• Identify optimal cost effective use of the resources and educate the team on the same.
• Monitor the operations of the assigned function to ensure that the food wastage is minimized.
• Ensure that all dishes are prepared according to the recipe and to the correct quantity.
•  To ensure that the section is being kept clean and tidy at all times as per the standards.
•  Closely communicate with Assistant Manager - Outlet on special functions booking menu item availability service problems guest comments and guest preferences.
•  Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
•  Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
•  To ensure that Commis chefs receive the appropriate training and optimum guidance.
•  Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Sous chef or Executive chef.
• Attend to day-to-day problems and needs concerning equipment and food supplies.
• Coordinate operations with Department Associates Executives and other Departmental Managers to ensure operational readiness efficiency in resource utilization and the prompt delivery of services.
• Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
• Strictly follow all recipes methods and instructions from the Executive Chef / Sous Chef.
• Handle additional responsibilities as and when delegated by the Management.

Qualifications :

Diploma / Degree in Hotel Management or any other equivalent qualifications.

Additional Information :

3-5 Years of experience in Culinary Western Cuisine with branded hotels.

Remote Work :

No

Employment Type :

Full-time