Demi Chef De Partie

Employer - ACCOR
Job title - Demi Chef De Partie

Job Description
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 hotel 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
? 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.

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Job Location Chennai, Tamil Nadu
Date Posted 30 Jan 2020
Employer Email --No Email
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