Chef de Partie and Instructor

Employer - The Bodhgaya Hotel & School
Job title - Chef de Partie and Instructor

Job Description

Job Summary
At The Bodhgaya Hotel School (TBHS), the Food Production Department includes the functions of kitchen and stewarding for both students and guests. The Chef de Partie and Instructor is equally responsible for academics and operations related to these two areas.
Responsibilities and Duties
Food Production and Serving
Work closely wth F&B to gather information on guest preferences and their comments on food served. Use this information to plan,cook and serve appealing and nutritious food and to continuously improve food production to ensure high levels of guest satisfaction.
Take every opportunity to meet guests and get first hand feedback on food served.
Plan and cook food for students and ensure that it National Guidelines for Adolescent Nutrition and is nutritionally balanced as well as adequate.
Ensure that kitchen organization enables timely and quick food service according to SOP.
Kitchen and stewarding Hygiene and Safety
Develop and enforce strong hygiene and sanitation practices, and HACCP procedures to ensure cleanliness and sanitation of kitchen space, floors, drains, water sources, equipment and ustensils, and work surfaces.
Enforce cleanliness and orderliness of the stewarding and waste bin area.
Plan for and coordinate the cleaning and deep cleaning of the kitchen and stewarding area.
Collaborate with the Head of Department- Food & Beverage to design and update the food & beverage menu, and create offers for groups (if any).
Ensure the appropriate and safe use of equipment and chemicals in the kitchen & stewarding.
Food cost
Create, record and update standard recipes and menusfor both students and guests, and compute theirexpectedaverage costs and margins.
Keep track of and manage actual cost of food to meet the cost and revenue targets agreed to in the annual budget. Carefully record utilization of material, and reconcile actual costs of menus prepared with expected costs estimated when standard recipes and their costs were worked out.
Ensure that food costs for student and staff meals do not exceed budget.
Review and suggest how to make the curriculum, teaching and assessment systems strong, relevant and up-to-date.
Teach courses, and take classes as per planned schedule. This will include teaching of subjects that are common to students of both Hotel Operations and Food Production.
Prepare and submit lesson plans, instructor’s notes, and quizzes for review, at least a week in advance of the scheduled class.
Prepare and submit mid-course and final examinations at least 2 weeks in advance.
Follow theoretical and practical teaching methods and procedures recommended by TBHS
Select and correctly use teaching methods and material that are appropriate and effective.
Create links between theoretical and practical classes.
Ensure the progressive development of practical skills in students by using a mix of teaching methods such as demonstration, instructor observed practice, and continuing performance and
Rotate students within functions so as to ensure that each is given equal opportunity to practice and develop his/her skills.
Plan, prepare and conduct student assessments including quizzes, mid-course and end course exams, and practical assessments.
Help to develop and use a consistent & fair grading system for practical and theoretical assessments.
Record, track and report students’ grades systematically, as per required schedule, to the General Manager.
Job Type: Full-

chef-de, chef-de-jobs-in-bodh-gaya, chef-de-partie
Job Location Bodh Gaya, Bihar
Date Posted 07 Jan 2020
Employer Email --No Email
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