Chef De Partie

Roles and Responsibilities

• Organize the proper set up and readiness of each item on menus.
• Ensure that the kitchen operates in a timely way that meets our quality standards.
• Work with service and chefs to maintain kitchen, staff ability, and training opportunities.
• Ensures smooth kitchen operation by co-ordinating with related Food and Beverage Departments.
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Arrange items in proper trays systematically at the place assigned.
• Prepare and check mis-en-place required for various sections before and after service. Prepare food as per standard recipes stipulated.
• Prepare food adhering to quality and portions as stipulated.
• Garnish and serve accompaniments in the proper serving dishes.
• Prepare all orders promptly in the proper sequence.
• Prepare the dishes is an attractive manner.
• Use all foods promptly and minimize food waste.
• Avoid and eliminate all possible wastage.
• Implements, Equipments and Appliances.
• Maintain and handle all equipment properly.
• Switch off all electrical appliances when not in use.
• Keep all implements systematically and to clean before and after use.
• Clean and wash work tables tops, chopping boards, sinks, cooking items, cooking range, utensils and to maintain the same clean at all times.
• Keep the work area neat and tidy at all times.
• Sanitation and Hygiene; keep all litter in the garbage disposal bin provided and not to throw it on the floor.
• Prepare food under hygiene conditions.
• Maintain personal hygiene.
• Check and bring raw materials from the stores.
• Sort out and arrange for distribution as directed.
• Arrange for proper storage and to remove all leftovers systematically as stipulated.
• Ensure that no food goes out of the kitchen without a proper KOT or a no charge KOT.
• Maintain safe working conditions within the department and the hotel and to assist in taking corrective action wherever required to improve the safety of work areas.
• Be aware of all the house rules and not only obeys them himself, but to also assist in enforcing them in his colleagues.
• Conduct himself in such a manner so as to encourage fellow employees to do likewise.
• Ensure that he follows his work schedules and to give adequate notice in case any unforeseen circumstances prevent him from adhering to it.
• Never use any equipment for any purpose for which it is not required or stipulated either by house rule or by custom.
• Keep immediate supervisor promptly and fully informed of all problems or unusual matters of significance.
• Perform all duties and responsibilities in a timely and efficiently manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
• Maintain a favorable working relationship with all other company employees in order to foster and promote a co-operative and harmonious working climate.
  

Desired Candidate Profile

• Preferred candidates from Pan India locations.
• Pleasing and smart personality.
• Experience working in a reputed hotel or resort.
• A team player and a self-starter.
• Diploma or degree in Hotel Management or related field or Relevant Experience.
• Excellent personal hygiene and grooming.
• Excellent written and spoken communication in English and Hindi, guest service and time management skills.
• Hands on prior work experience and worked in beach property.

Department vacancies across all Commis 1/2/3, DCDP, CDP levels:

• All Rounder Cuisine Chefs - 2
• South Indian Cuisine Chefs - 2
• North Indian Cuisine Chefs - 2
• Continental Chefs - 2
• Chinese Chefs - 2
• Bakery Chefs - 2